Cranberry sponge cake

Ingredients for 1 servings:

• 200 g cranberries, dried
• 3 eggs
• 1 cup(s) sugar
• 1 ½ cups flour
• ½ cup(s) oil, flavorless
• ½ cup(s) carbonated mineral water
• 1 packet of baking powder
• 1 pinch of salt
• Fat for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Selters cake with fruity cranberries

All measurements are in cups—the size of your cup will determine the size of the cake. A small coffee cup is just right for a 20cm springform pan. Combine the eggs, flour, sugar, oil, mineral water, baking powder, and salt in a bowl with a hand mixer until a smooth batter forms. Then carefully stir in the cranberries with a large spoon. Grease a baking pan (springform pan, sheet pan, bundt cake pan, etc.—anything will do) and pour in the batter. Bake in an oven preheated to 200°C for about 30-40 minutes, until the center is no longer raw (test with a skewer). We recommend scoring the top of the cake after 10-15 minutes of baking to prevent the crust from burning. The cake is beautifully sweet, yet fruity, and the cranberries add a tangy touch—a lovely combination.