How to make raisin windy cake

3 eggs, 50g low-gluten flour, 55g powdered sugar, 30g milk, 30g sunflower oil and 20g raisins.

Accessories: 2 drops of white vinegar, refined salt1g.

Practice of raisin wind cake

1. Add 3 egg whites and 2 drops of white vinegar to the eggbeater. Beat the fish eye with electric egg beater at low speed until it bubbles, and add 40 grams of powdered sugar.

2. Beat at low speed until the powdered sugar melts, and then turn to high speed until it is dry and foaming.

3. Add 3 egg yolks, 15g powdered sugar, sunflower oil, milk and salt to a large bowl.

4. Stir well.

5. Sift in low-gluten flour.

6. Stir evenly with a scraper.

7. Take 1/3 protein and add it to the yolk paste.

8. Stir evenly with a scraper.

9. Then pour the egg yolk paste into the egg white paste, stir well, and add raisins.

10. Stir a little.

1 1. Pour the cake paste into a 6-inch mold and shake off the bubbles.

12. Preheat oven 150℃, lower layer, fire up and down, bake for 20 minutes, then turn to 170℃ and bake for 25 minutes.