Raisin chiffon cake, a light and fluffy dessert with plump raisins, is easier to make than you think. Follow this step-by-step guide to bake a perfect one.
Ingredients:
- 100g cake flour
- 80g granulated sugar (divided)
- 3 large eggs (separated)
- 40g vegetable oil
- 60ml milk
- 1 tsp vanilla extract
- 50g raisins (soaked in warm water for 15 mins, drained)
- 1/8 tsp salt
- 1/2 cream of tartar
Steps:
1. Prep: Preheat oven to 160°C. Line a 17cm round cake pan with parchment paper. Sift flour and salt twice; set aside.
2. Mix Batter: Whisk egg yolks, 30g sugar, oil, milk, and vanilla until smooth. Gradually add sifted flour, fold gently until no lumps. Fold in raisins.
3. Whip Meringue: Using clean beaters, beat egg whites with cream of tartar until foamy. Gradually add remaining 50g sugar, beat until stiff peaks form.
4. Combine: Gently fold 1/3 meringue into yolk batter to lighten. Fold in remaining meringue in two batches, maintaining airiness.
5. Bake: Pour batter into the pan. Tap pan to remove bubbles. Bake for 30-35 minutes until golden and a toothpick comes out clean.
6. Cool: Invert the pan immediately and cool completely on a wire rack. Once cooled, run a knife around the edges and unmold.
Enjoy your moist, airy raisin chiffon cake as a snack or dessert!
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