Blackcurrant Sponge Cake

Name: Blackcurrant Sponge Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 110g Arowana Pastry Wheat Flour; 60g White sugar; 20g Cooking oil; 60g milk; 50g Black currant raisins; a little warm water

by Soybean family

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

There are children in the family, although he is not particularly fond of gourmet snacks such as cakes and breads, he will occasionally be greedy when he sees others eating or not making them for a while. Some time ago, I was busy taking care of the sick elderly and did not have time to make cakes or bread. One day when I sent him to school, I babbled that I hadn’t eaten the cakes made by my mother for a long time, and asked when I could make them for him. Staying at my sister’s house, I can also take some time to bake this blackcurrant raisin sponge cake. This is a cake that bake lovers will make and often make. It requires less ingredients and is simple to make. Just follow The operation steps can be learned as soon as they are learned, which is very suitable for entry-level baking enthusiasts to learn.
Reference weight: 9 baking time: 20 minutes baking temperature: 170 degrees"

Ingredients

Blackcurrant Sponge Cake

1. Prepare the required ingredients, mix blackcurrant raisins and muscat raisins together, rinse them with warm water, and then soak them in warm water for about 10 minutes;

2. Put the prepared eggs in a clean basin without water and oil, and add 60g of white sugar. Friends who like to eat sweets can add 15g~30g white sugar;

3. Start the electric whisk and beat the eggs until the batter dripping from the whisk appears clear lines and will not disappear immediately. When battering the cake batter, it can be whipped at a low speed first and then a high speed. If you want to disperse faster, you can disperse the insulated water in the egg-beating basin;

4. Sift the prepared arowana pastry with wheat flour into the cake batter, and then use a spatula to stir evenly. Pay attention to the action to be light and fast during the mixing process. Too long mixing time will easily cause the cake batter to defoam;

5. Pour the well-stirred milk and edible oil into the cake batter, and stir the cake batter evenly by turning over. The edible oil can be replaced with butter. If butter is used, it is recommended to melt the butter to a liquid state by heating in a microwave oven at low temperature or heating with insulated water;

6. Add the raisins soaked in warm water and continue to stir evenly with a spatula. Drain the water before adding the raisins;

7. Pour the finished cake batter into the non-stick cake mold, about 8 minutes full, and pour the remaining cake batter into the paper cup after the 6 consecutive love molds are installed. In order to facilitate demoulding, it is recommended to put a paper holder in the cake mold or brush a little colorless and odorless cooking oil before pouring the cake batter;

8. Put the baking pan and paper cup with the cake batter into the middle layer of the preheated oven at the same time, use the upper and lower fire, and bake at 170 degrees for 20 minutes;

9. After 20 minutes, take out the baked cake and let it be unmolded for consumption after airing;

Tips:
Tips:
1. If you have rum at home, it is recommended to use rum soaked raisins to make the baked cake taste more delicious. When I made it, considering that it was mainly for children to eat, I directly soaked the raisins in warm water;
2. This cake is a sponge cake. It is made by whole egg whipping method. It is recommended that the eggs be placed at room temperature. The eggs after refrigeration are not easy to be whipped;
3. The egg beater must be clean and free of water and oil;
4. It is recommended to adjust the baking time and temperature of the cake batter after entering the oven according to the actual situation of your own oven;