Raisin sponge cake

Raisin sponge cake

Introduction:

"It's a cake made with whole eggs. It's made of chrysanthemum. It's very cute."

Production steps:

Step 1: beat the eggs into a clean bowl and add all the sugar.

Step 2: use the electric egg beater to disperse the whole egg liquid until there is a very obvious trace after the egg liquid drops into the basin, which will not mix with the egg liquid in the basin, and the egg liquid about 2-3cm will not drop on the electric beater;

Step 3: sift in low gluten flour. Cut and mix well.

Step 4: pour in salad oil, cut and mix well. At this point, preheat the oven 180 degrees.

Step 5: add raisins and mix well.

Step 6: put the batter into the chrysanthemum cup, about 9% full. Put it in the oven. In the middle of the oven, bake at 180 degrees for about 20 minutes, then remove.

Materials required:

Low gluten flour: 60g

Eggs: 2

Sugar: 40g

Salad oil: 30g

Note: egg liquid is the key, you must beat the egg liquid to a very delicate milky white; after lifting the egg beater, the dripping egg liquid will not disappear, only when it is mixed into the egg liquid in the basin, the baking time is adjusted according to the temperament of the individual oven.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: other