Cranberry vanilla sponge (eggless)

Preheat the oven to 200 degrees C for 10 mins. Also Grease a cake tin and line with a butter paper and keep aside.

Sieve all purpose flour, baking powder and baking soda twice and keep aside.

Whisk the sugar and curd until sugar completely dissolves.

Now add in vanilla essence, cinnamon powder nutmeg powder and softened butter and beat well.

Now slowly add all purpose flour in portions at a time and blend with wet ingredients.

Beat well till creamy and thick. 

Coat the cranberries in all purpose flour.

Finally fold in the cranberries gently.

Pour the batter to the cake tin and bake in the pre-heated oven for 10 minutes at 200 degrees.

Now reduce the temperature to 180 degrees C and bake it further for 25-30 minutes.

Check by inserting a fork into the center of the cake, if it comes out clean, it's done

Allow the cake to cool down on a wire rack for 10 minutes, then invert and remove the butter paper.

Slice them into pieces and enjoy with a cup of coffee.