How to make raisin cake

1. Material: egg, 15g white sugar (for egg yolk), 45g white sugar (for egg white), 40g corn oil, 40g pure milk, 70g low-gluten flour, 50g white vinegar and raisins.

2. Take two oil-free pots, separate the egg white from the egg yolk, and add sugar and corn oil to the egg yolk.

3. Stir with an egg beater until completely mixed.

4. Sift in low-gluten flour.

5. Stir up and down by boiling until there is no dry powder. Don't stir too much to prevent flour gluten.

6, add a few drops of white vinegar to the egg white, adding sugar three times is more conducive to sending the egg white.

7, until wet foaming, that is, lifting the eggbeater can bring out an upright hook.

8. Take one third of the egg white cream and put it into the yolk paste, then preheat the oven.

9. Stir up and down quickly and evenly to avoid defoaming.

10, pour all the yolk paste into the protein basin.

1 1, stir up and down evenly.

12. Wash raisins and dry them.

13, spread oil-absorbing paper on the baking tray, sprinkle raisins, and put the eggs in the cake paste.

14, smooth, falling from 20 cm, shaking out big bubbles.

15, put in a preheated oven, bake at 160℃ for 40 minutes, and take out.

16. Tear off the oiled paper while it is hot.