#炉美食# Raisin Chiffon Cake
by hb layman
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Four eggs, separated from yolk protein
2. Put 50 grams of pure milk in the egg yolk and mix thoroughly
3. Add 20 grams of sugar and mix thoroughly
4. Sift in 100 grams of low powder, 1 gram of salt, and stir evenly
5. Add appropriate amount of raisins and mix evenly
6. Beat the egg whites with an electric whisk until big bubbles appear, add 20 grams of sugar
7. Stir until fine bubbles appear, add 20 grams of sugar
8. Make obvious lines, lift up the egg beater, the egg whites are bent and cannot stand upright, then add 20 grams of sugar
9. Whisk it into a shiny cream at high speed, lift the whisk, and the egg white will stand upright and will not disappear for a long time. At this time the egg whites are gone
10. Mix the whipped egg whites and egg yolk paste, and mix well
11. Pour the mixed batter into an 8-inch cake mold and shake it twice
12. Sprinkle another layer of raisins on top. Put it in the oven, middle and lower level, 140℃, 40 minutes, then 155℃, 20 minutes.
13. The baked cake fell twice from the sky
14. Immediately buckle upside down, and use a baking tray to vacate
15. Let cool and demould, without cracking or shrinking
16. Finished product
17. Finished product
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