Raisin chiffon cake

Overview

The first thing I made when I bought an electric oven was a chiffon cake. Of course, it ended in failure. After N times of failure, I finally made a chiffon cake that has a rich milky flavor and is very soft. My daughter will never buy cakes outside again. You can try it. It is actually very simple and very healthy

Tags

• baking
• children
• afternoon tea
• birthday
• egg
• low gluten flour
• salad oil
• some raisins
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare all the ingredients, separate the egg whites and yolks

   

2. 2 Mix the milk, 3/1 of the white sugar and the egg yolks. I always use a manual egg beater

   

3. 3 Add salad oil

   

4. 4 Sift the flour,

   

5. 5 Mix the flour until no lumps are visible

   

6. 6 Drain the raisins and set aside (chop the raisins and soak them in honey water or rum)

   

7. 7 Beat the egg whites at medium speed for 2 minutes. Add the remaining sugar in three batches during this period, and then beat at high speed for about 6 minutes. Basically, the egg whites will be beaten.

   

8. 8 Mix raisins into egg yolk paste

   

9. 9 Mix the beaten egg whites with the egg yolk paste three times, using a mixer, not in circles

   

10. 10 Brush some oil on the inside of the 8-inch mold. Although it is non-stick, you still need to brush some oil on it to release the mold

    

11. 11 Pour in the cake batter and shake it vigorously a few times to make sure there are no air bubbles inside the cake,

    

12. 12 Preheat the oven to 180 degrees for 5 minutes, then bake at 140 degrees for 50 minutes

    

13. 13 Wow, the cake cut out after cooling is soft and delicious, very low in calories and not fat

    

14. 14 Be sure to cool it before cutting, so that the inside will not become soft