Raisin yogurt chiffon

Overview

The delicate, soft and elastic Qifeng adds more flavor with raisins, and is a good choice with milk or coffee.

Tags

• baking
• children
• old man
• cake
• afternoon tea
• chiffon cake
• birthday
• baking powder
• egg
• low gluten flour
• raisins
• rum
• salad oil
• yogurt
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Prepare the ingredients in advance, soak the raisins in rum until soft, squeeze out the water and chop them into pieces for later use

   

2. 2 Separate the egg whites, put the egg whites and egg yolks into different egg beating basins

   

3. 3 Add 20 grams of fine sugar to the egg yolks, beat with a manual egg mixer until completely combined, then add oil and yogurt, stir thoroughly until the oil and water are mixed

   

4. 4 Put the baking powder and low-gluten flour into a flour sieve, and sift into the egg yolk liquid

   

5. 5 Mix the flour and egg yolk liquid until there are no particles and set aside. When mixing, it is best to use a whisk to mix it sideways, so that the flour will not easily form particles

   

6. 6 Add a few drops of lemon juice or 3G cream of tartar into the egg white basin. If you don’t have these two, you can omit this step

   

7. 7 Use an electric whisk to beat a few times until it forms a relatively large fish-eye bubble shape. Add the remaining 1/3 of the white sugar and continue to beat until it forms a smaller bubble. Add another 1/3 of the white sugar and beat until it becomes a thick cream. Then add the remaining white sugar and continue to beat until 9 points are distributed. When the egg beater is lifted, the meringue will have an obvious pointy shape

   

8. 8 Scoop a large spoonful of the meringue into the egg yolk batter and mix evenly, then pour the entire meringue into the remaining egg yolk batter and mix evenly

   

9. 9 Sprinkle some chopped raisins on the bottom of the cake mold, pour the rest into the cake batter and mix briefly.

   

10. 10 Pour the cake batter into the mold and shake it a few times to release big bubbles.

    

11. 11 Bake in the preheated oven at 175 degrees for 36 minutes

    

12. 12 After baking, take it out to dry for a while

    

13. 13 Put the mold upside down on the wine bottle, and find a suitable bottle according to your mold to flip it upside down

    

14. 14 Use the demoulding knife to remove the mold and cut it when eating