1. Prepare the materials.
2. For separation of egg white and protein, the utensils must be water-free and oil-free. Add 15 grams of white granulated sugar to the egg yolk and mix well. Add milk and mix well, then add oil and mix well. Finally, sieve the flour and mix well.
3. The egg whites are divided into three times and the remaining white sugar is beaten until it is lifted into a sharp hook state.
4. Add the whipped egg whites to the beaten egg yolks three times, remember not to draw a circle but to stir from the bottom up.
5. Pour into the measuring cup, then into the prepared paper cup, eighth full, and then add the raisins. Finally, there were two shocks.
6. Preheat the oven at 160° for ten minutes, heat at 150° and lower at 160° for 25 minutes.
7. Once the cake is out of the oven, shake it twice.
Tips:1. The appliance must be oil-free and water-free.
2. Eggs must be kept in the refrigerator for more than 24 hours.
3. Determine the temperature according to the temper of your own oven.
