Raisin Cake

Overview

I baked a few small cakes and added a handful of raisins, they were pretty good.

Take four eggs, separate the egg whites and yolks, and place them in two clean and water-free basins.
Put all the water, oil, flour and 10 grams of sugar into the egg yolk basin.
Mix well with a hand mixer.
Add a few drops of white vinegar to the egg whites and beat with an electric whisk.
While beating the egg whites, add the sugar in three batches.
Whisk until small peaks form.
Take half of the meringue and put it into the egg yolk batter.
Stir evenly, stirring up and down without making circles to avoid defoaming.
Pour the cake batter mixed in the previous step into the remaining half of the meringue.
Stir evenly again, still stirring up and down, without making circles to avoid defoaming.
Add a handful of raisins and stir quickly to combine.
Pour the cake batter into the mold.
Place in the preheated oven and bake at 162 degrees for 25 minutes.
After taking it out of the oven, turn it upside down to cool.
It's ready to eat after unmoulding.