Raisin sponge cake
This is a small cake made with whole eggs, using a chrysanthemum cup mold. It is small and exquisite and very cute.
Recipe Recommendations
- low-gluten flour 60 grams
- eggs of 2
- white sugar 40 grams
- salad oil 30 grams
Steps for Raisin sponge cake
1
Beat the eggs into a clean bowl, add all the sugar.
2
Use an electric egg beater to stir the whole egg liquid until the egg liquid is dropped into the basin, and there will be very obvious traces that it will not blend with the egg liquid in the basin. About 2 to 3 centimeters of egg liquid will hang on the electric beater head. The liquid will not drip;
3
Sieve in low-gluten flour. Cut and mix well.
4
Pour in the salad oil, cut and mix well. Preheat the oven to 180 degrees.
5
Add raisins and mix well.
6
Put the batter into the chrysanthemum pot until about 90% full. Pour into oven. In the middle layer of the oven, bake at 180 degrees above and below for about 20 minutes, and then remove.Raisin sponge cake Make Tips
Whitening the egg liquid is the key. Be sure to beat the egg liquid until it is very delicate and milky white; only when the egg liquid dropped after lifting the egg beater will not disappear and blend into the egg liquid in the basin. The baking time is adjusted according to the temper of the personal oven.