Cooking time: 30 minutes
2 cup (500 mL) flour
1½ cup (375 mL) sugar
4 eggs + 35% whipping cream (2 cups/500 mL)
2 cups (500 mL) chopped cranberries
- Preheat the oven to 350°F (180°C).
- Grease an angel cake pan.
- In a medium bowl, mix the flour, sugar, and eggs with the 35% whipping cream.
- Add the cranberries, while stirring.
- Bake in the oven for 20 to 30 minutes.
- Makes one ring or two 4.5” x 9” cakes.
- Let cool before serving.