![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100523/z-1-1.jpeg)
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.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100046/1-5.jpeg)
Prepare your materials.
Step 2.
Pack the egg yolk and the egg white separately.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100058/2-1-2.jpeg)
Pack the egg yolk and the egg white separately.
Step 3.
Beat egg yolks, add sugar and whisk until sugar dissolves.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100108/3-1-2.jpeg)
Beat egg yolks, add sugar and whisk until sugar dissolves.
Step 4.
Add three flowers of milk and stir well.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100119/4-1-2.jpeg)
Add three flowers of milk and stir well.
Step 5.
Stir in salad oil.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100128/5-1-2.jpeg)
Stir in salad oil.
Step 6.
Sift in the flour.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100136/6-1-2.jpeg)
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.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100145/7-1-2.jpeg)
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.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100153/8-1-2.jpeg)
Whisk egg whites until frothy.
Step 9.
Add the granulated sugar and whisk.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100203/9-1-2.jpeg)
Add the granulated sugar and whisk.
Step 10.
Beat to a fine foam.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100214/10-1-1.jpeg)
Beat to a fine foam.
Step 11.
Add the fine granulated sugar.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100223/11-1.jpeg)
Add the fine granulated sugar.
Step 12.
Continue until you can pull out the corner.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100232/12-1-1.jpeg)
Continue until you can pull out the corner.
Step 13.
Add the fine granulated sugar.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100240/13-1-1.jpeg)
Add the fine granulated sugar.
Step 14.
Beat until dry hair meringue.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100249/14-1.jpeg)
Beat until dry hair meringue.
Step 15.
Take a third of the egg whites and add them to the egg yolk batter.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100259/15-1.jpeg)
Take a third of the egg whites and add them to the egg yolk batter.
Step 16.
Mix well.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100309/16-1.jpeg)
Mix well.
Step 17.
Add a third of the egg whites to the batter.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100319/17-1.jpeg)
Add a third of the egg whites to the batter.
Step 18.
Mix well.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100329/18-1.jpeg)
Mix well.
Step 19.
Finally, add the batter to the remaining egg whites.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100339/19.jpeg)
Finally, add the batter to the remaining egg whites.
Step 20.
Mix well.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100349/20.jpeg)
Mix well.
Step 21.
Lightly coat the cake pan with oil.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100359/21-1.jpeg)
Lightly coat the cake pan with oil.
Step 22.
Pour into the batter and hit the table hard twice.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100410/22-1.jpeg)
Pour into the batter and hit the table hard twice.
Step 23.
Add the raisins.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100419/23-1.jpeg)
Add the raisins.
Step 24.
Put into the preheated oven and set the upper and lower heat to 160 for 25 minutes.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100429/24-1.jpeg)
Put into the preheated oven and set the upper and lower heat to 160 for 25 minutes.
Step 25.
Bake for 15 minutes.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100437/25-1.jpeg)
Bake for 15 minutes.
Step 26.
Take out.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100448/26-1.jpeg)
Take out.
Step 27.
Upside down on the cooling rack.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100457/27-1.jpeg)
Upside down on the cooling rack.
Step 28.
Demoulding after cooling.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100505/28-1.jpeg)
Demoulding after cooling.
Step 29.
Cut into pieces.
![](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/08/25100515/29-1.jpeg)
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.
raisin chiffon cake
Equipment(affiliate link)
- eggbeater
- mold
- 9oven
Ingredients(affiliate link)
- 90 g low gluten flour
- 100 g whipping cream
- 200 g egg
- 50 g sugar
Ingredient
- 60 g salad oil
- 50 g raisins
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