Raisin Chiffon Cake
1.
All raw materials are ready to be weighed.
2.
The egg yolk protein is separated, and the egg white bowl needs to be oil-free and water-free.
3.
After mixing the egg yolk and caster sugar.
4.
Use a manual whisk until the volume is enlarged and the color becomes lighter.
5.
Add the corn oil in three times, and use a whisk to stir evenly each time before adding the next time.
6.
Add milk and stir well.
7.
Sift in low powder.
8.
Stir evenly with a rubber spatula to form an egg yolk batter, set aside.
9.
Add 5 or 6 drops of lemon juice to the egg whites and start to beat with an electric whisk. Add 1 /3 of the fine sugar when the egg whites reach the fisheye bubble, continue to beat, add the remaining sugar in two batches.
10.
The egg whites are sent to a dry foaming state (the whisk is turned off, and the egg whites will pull out upright sharp corners after being lifted).
11.
Put 1/3 of the egg whites into the egg yolk batter bowl.
12.
Add the raisins and stir evenly with a spatula (do not stir in circular motions).
13.
Pour the mixed egg yolk batter into the remaining 2/3 egg whites.
14.
Stir again evenly by turning up and down.
15.
Pour the mixed cake batter into the mold, lift the cake mold and shake it vigorously to remove the bubbles in the cake batter.
16.
Put it in a preheated oven, 170 degrees, upper and lower fire, middle and lower, 1 hour
17.
Take out the baked cake and quickly buckle it upside down on the grill to prevent retraction
18.
After cooling, use a spatula to demould.
19.
Slice and eat.
Tips:
1. The egg white bowl needs to be oil-free and water-free.
2. When baking chiffon cakes, do not use anti-sticking cake molds, nor apply oil around the molds, otherwise the chiffon will not grow tall.
3. Adding an appropriate amount of white vinegar or lemon juice to the egg white is beneficial to better pass and increase the stability of the egg white.
4. When mixing the whipped egg white with the egg yolk paste, use the method of turning and mixing, do not stir in a circular motion, so as to prevent the egg white from defoaming.
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