Raisin Chiffon Cake

“I seldom do it after Attending the West Point class. Today, On a whim, I want to make one for breakfast.”

How to make a raisin chiffon cake?

Step 1.

Prepare your materials.

Step 2.

Pack the egg yolk and the egg white separately.

Step 3.

Beat egg yolks, add sugar and whisk until sugar dissolves.

Step 4.

Add three flowers of milk and stir well.

Step 5.

Stir in salad oil.

Step 6.

Sift in the flour.

Step 7.

Stir up and down to make the flour and egg yolk batter fully combined to form the egg yolk batter.

Step 8.

Whisk egg whites until frothy.

Step 9.

Add the granulated sugar and whisk.

Step 10.

Beat to a fine foam.

Step 11.

Add the fine granulated sugar.

Step 12.

Continue until you can pull out the corner.

Step 13.

Add the fine granulated sugar.

Step 14.

Beat until dry hair meringue.

Step 15.

Take a third of the egg whites and add them to the egg yolk batter.

Step 16.

Mix well.

Step 17.

Add a third of the egg whites to the batter.

Step 18.

Mix well.

Step 19.

Finally, add the batter to the remaining egg whites.

Step 20.

Mix well.

Step 21.

Lightly coat the cake pan with oil.

Step 22.

Pour into the batter and hit the table hard twice.

Step 23.

Add the raisins.

Step 24.

Put into the preheated oven and set the upper and lower heat to 160 for 25 minutes.

Step 25.

Bake for 15 minutes.

Step 26.

Take out.

Step  27.

Upside down on the cooling rack.

Step 28.

Demoulding after cooling.

Step 29.

Cut into pieces.

Cooking techniques

Beat egg whites three times with caster sugar.

Do not mix the batter in large circles, but up and down.