How to make Raisin Chiffon Cake - LarissaVolkman's Recipe

Recipe Recommendations

eggs of 4
salad oil 70G
milk 80G
low powder 100G
sugar 80G
raisins appropriate amount
red wine appropriate amount
white vinegar appropriate amount
salt appropriate amount

sweetening
baking
several hours
ordinary

Steps for Raisin Chiffon Cake

1

First mix the milk and salad oil and beat until completely confused.

2

Sift the flour twice and add to (1).

3

Stir it twice slightly, it doesn't matter if the flour is not completely stirred evenly.

4

Separate the egg white from the egg yolk. Add egg yolk to (3).

5

Stir well for 20 times to make the batter even and without bumps. This process can be completed with a manual eggbeater.

6

The container for making protein should be clean and free of oil or water. Add a bottle of white vinegar and a little salt to the egg white. Turn on the mid-range until the goldfish eyes bubble, then add white sugar for the first time, continue to turn on the high-end whip, wait until the egg white expands a little, add sugar for the second time, continue to open the whip, beat until it is a little wet and frothy, add the remaining sugar for the third time, keep beating until you lift the head of the egg beater and the egg white becomes a firm short tip, which is almost dry foam, but never overbeat it.