raisin cake
By MarioBeier
I haven't made cakes for a long time. The weather is too hot. When the oven is turned on, the kitchen is like a steamer. I cooked the cake before it was cooked. It seems that the next step is to make a report to my pig brother and apply to turn on an air conditioner in the kitchen! Xiaoya said that she wanted to eat cake today, and her baby's words were an imperial edict. Moreover, if she baked a batch, she would have enough breakfast for the past few days, saving her time making it every day. There are raisins at home for a long time but no one eats them. It's better to add them when baking cakes. Just do it and turn on the air conditioning in the living room fully. There are people coming in and out here, my God! It's really ice and fire!
Recipe Recommendations
- eggs of 5
- low-gluten flour 85 grams
- raisins 50 grams
- salad oil 40 grams
- fresh milk 40 grams
- fine sugar 30 grams(加入蛋黄中)
- sweetening
- baking
- an hour
- ordinary
Steps for raisin cake
1
Separate the egg whites and egg yolks, use an egg beater to beat the egg whites until they are dry and foamed. You can stop beating. (Don't whip after beating until it's dry and foaming to avoid over-beating. Put the beaten egg whites in the refrigerator and start making egg yolk paste)
2
Add 5 egg yolks to 30 grams of fine sugar and gently beat with an egg beater.
3
Add 40 grams of salad oil, 40 grams of milk, and 50 grams of raisins in turn and stir well. Add the sifted flour and gently stir well with a rubber spatula. Don't stir too much to avoid gluten.
4
Add the sifted flour and gently stir well with a rubber spatula. Don't stir too much to avoid gluten.
5
Pour 1/3 of the egg white into the egg yolk paste, and gently stir with a rubber spatula (stir from the bottom up, do not stir in circles to avoid the egg white foaming). After stirring evenly, pour all the egg yolk paste into the basin holding the egg white, and stir evenly using the same technique until the egg white and egg yolk paste are fully mixed.
6
Pour the mixed cake paste into the mold, smooth it out, hold the mold with your hand and shake it twice on the table to shake out the large bubbles inside. Place in a preheated oven at 170 degrees for about 40 minutes. Remove the baked cake from the oven and immediately invert it on a cooling rack until cooled. Then, remove the mold and cut into slices.