Raisin Chiffon Cake
At Fred, I bought two cupcake molds, and I used two eggs to make two cupcakes.
Recipe Recommendations
- eggs 2 only
- low powder 1/2 cup more
- sugar 10 teaspoons
- vegetable oil 3 teaspoons
- practice milk 3 teaspoons
- essence 4--5 drop
Steps for Raisin Chiffon Cake
1
Separate the egg white from the egg yolk, make the egg yolk first, add 3 teaspoons of sugar, stir with an electric egg beater, add 3 teaspoons of practicing milk, stir, add 3 teaspoons of sugar, a few drops of essence, stir well, and then add 3 teaspoons of vegetable oil, stir, never pour all the ingredients together. After stirring well, sieve in 1/2 cup of low-gluten flour, cross and mix well, then add appropriate amount of raisins, and then stroke evenly.
2
First stir the egg whites with an egg beater, add 4 teaspoons of sugar, continue to beat evenly on medium speed, add a few drops of lemon extract, beat evenly, and then beat at high speed until the egg whites are as shown. The egg whites will stand for about ten seconds when picked up.
3
Then pour one-third of the egg white into the egg yolk bowl, divide it evenly, then pour the egg paste into the remaining egg white bowl, cross it evenly, then pour it into the mold, put it in the preheated oven, 300F, bake for about 40 minutes, I can't tell you exactly because my oven is very hot and the heating is not very uniform. You can insert a toothpick into the bottom of the cake. If it doesn't stick to the paste, it should be fine.
4
Remove the mold after roasting.