Cranberry sponge cake is so easy and so soft from the inside it is so delicious. First, you will need plain flour, sunflower oil, or any kind of oil you want to use, dried cranberries if you want fresh it is okay you just have to wash them really well and cut them in half. Next, plain yoghurt, eggs, orange zest, baking powder, vanilla, and sugar. The tin that we are going to use is spread with butter. First, turn your oven to 180 C in order to preheat your oven.

To start, sift your flour. This recipe is very easy we are going to mix the dry ingredients separately and then the liquid ingredients. First, sift the flour into a bowl then mix the dried cranberries with a little bit of flour in a different bowl. Keep them aside and you are going to add baking powder by sifting it into the flour. Then in a different bowl add in your sugar and then crack the sugar eggs.

Whisk them with a stand mixer then add in the sunflower oil, vanilla, and yoghurt which is unsweetened then whisk the ingredients together until they are well incorporated. Mix your baking powder with flour then add in your egg-sugar mixture and mix well with a spatula. Now add in the orange zest and mix it into the mixture using the spatula until it is well mixed.

In the final step, add in the cranberries blossom and mixes them in using your spatula. Mix well until everything is well incorporated. Pour your batter into the prepared pan or tin and spread it evenly using the spatula. Top with more cranberries then bake it in a 350Fpreheated oven for about 35 to 45 minutes check it after 35 minutes. Once the cake is baked take it out of the oven and put it on the counter and let it cool for about 20 minutes in the pan or tin then flip it to a serving plate.

In the final step, add some icing sugar on top of the cake. Make sure you sieve your icing sugar before slicing your cake and enjoy it. You are supposed to leave it for about 40 minutes to just cool down. The orange zest with the cranberries, it smells so yummy and it is so soft. Enjoy…


  • 3 eggs
  • 1 cup (200g/7Oz) of sugar
  • 1 and a half cups (180g/6.3Oz) of flour
  • 1 tsp of vanilla
  • 1 tbsp of baking powder
  • 3 tbsp of orange zest
  • Three-quarters of the cup of dried cranberry
  • Three-quarters of the cup (170ml) of sunflower oil
  • Half a cup (118ml) of plain yoghurt