2, eggs, corn oil spare, sugar and low gluten flour weigh.
3, all the eggs into the container, whole egg whipping.
4, add the sugar with an electric mixer to whip the eggs, whipping the eggs well and expanding them to about 2 times their size.
5, until well whipped, lift the whisk, drops of egg will not immediately disappear on it. Egg whipping should be fully whipped in place, so that the cake made without additives can also be very fluffy and fluffy.
6, then add the corn oil and mix well, then sift in the low gluten flour and mix well, become a cake batter, chopped cranberries into the mix.
7. Wash a square baking pan, line it with greaseproof paper, pour the mixed cake batter on it, and shake it a few times, so that you can shake out the big air bubbles in the cake batter and make the cake more delicate.
8, preheat the oven at 200 degrees above and below for 5 minutes, change to 180 degrees, put in the baking tray and bake for 25 minutes, cooked through can be taken out.
9, out of the cake inverted and demolded, cooled and cut into pieces, eat as you go especially convenient.