1. I used three kinds of raisins, red extract, green extract and black currant, soaked in water for 10 minutes to wash away impurities,
2. Use kitchen paper to absorb the moisture on the surface of the raisins,
3. Add cornstarch and mix well,
4. Add 3 egg yolks, 5 grams of soft white sugar, milk, corn oil and refined salt to the egg beater,
5. Pump it by hand and stir it evenly,
6. Sift in low-gluten flour,
7. Stir until a smooth, particle-free paste,
8. Take another egg beater, add 3 egg whites, add 20 grams of soft white sugar, beat with an electric whisk until dry foaming, lift the egg beater, there is an upright sharp corner.
9. Take 1/3 of the meringue and add it to the egg yolk paste,
10. Stir evenly with a spatula,
11. Then pour the well-mixed egg yolk paste back into the egg white basin, and mix with the remaining egg yolk evenly.
12. Add raisins,
13. Stir a few times,
14. Put the cake paste into the piping bag, squeeze it into the paper cup, 8 points full,
15. Put it in the preheated oven, middle level, 150 degrees, up and down, bake for 25 minutes, turn off the heat and simmer for 15 minutes at the remaining temperature before taking out.
Tips:1. Mix the raisins with cornstarch in advance to prevent them from sinking to the bottom of the cake batter.
2. The mold uses 12 continuous molds, just baking one tray.
