raisin cake

Recipe Recommendations

• eggs appropriate amount
• low powder appropriate amount
• milk appropriate amount
• oil appropriate amount
• sugar appropriate amount
• white vinegar appropriate amount
• raisins appropriate amount

• sweetening
• baking
• an hour
• ordinary

Steps for raisin cake

1

Separate egg yolks and egg whites in water-free and oil-free basins

2

Separate egg yolks and egg whites in water-free and oil-free basins

3

Wash the raisins and soak them in warm water.

4

Stir in the egg yolks with 20% sugar until the color is light.

5

Add oil and milk in turn and mix well.

6

Sieve in the low powder and sieve it several times.

7

Stir the batter.

8

Start beating the egg white, add sugar and stir in 3 times (coarse soak, fine soak, and textured), stirring slowly--fast--slow.

9

Beat until dry foaming, pull up the mixing head with small straight sharp corners, and beat it well.

10

Stir the meringue with the batter in three times. When stirring, mark the word "Z" in the basin. You can also stir it back and forth, left and right, turning it over and stirring from below. You cannot draw a circle and it will defrost.

11

Drain the water with kitchen paper, spread more on the bottom of the mold, pour the stirred batter into the mold, throw the raisins on one side, and shake off the bubbles in the mold. Preheat oven to 180 degrees.

12

Place it in the oven at 180 ° C for 50 minutes, remove it and turn it upside down.

13

When it is completely cool and demoulding, first use a knife to loosen the edges, hold the mold with your left hand, squeeze the cake inside with your right hand, and then use a toothpick to loosen the surrounding areas of the chimney. The mold is inverted on the chopping board and knocked it a few times before it comes off.

14

Cut it into pieces for easy eating. Most of the raisins have sunk to the bottom. You can't put too much. Too much will affect the climb of the cake.

Recipe Categories

• baking Recipes