Blueberry raisin cake

Overview

I have read the recipe for this cake many times. Because the recipe uses high-gluten flour, I have been wondering, what kind of texture will the cake taste like? After testing, the cake was a success! Not only is the appearance golden, but the internal structure is also beautiful. (Squeak) I have done this once before. Because the batter was mixed too finely, there were big holes in the baked cake. After studying online, I learned that baking muffin-type cake batter only needs to be stirred until no dry flour is visible. Because I wanted to give it to my brother, I made a larger quantity.

Tags

• baking
• afternoon tea
• students
• baking powder
• butter
• dried blueberries
• egg
• high gluten flour
• low gluten flour
• raisins
• fine sugar
• milk

Ingredients

Steps

1. 1 Beat the eggs, add fine sugar and beat evenly.

   

2. 2 Melt butter over water, add milk and mix well.

   

3. 3 Pour the butter-milk mixture into the egg mixture and stir until completely combined.

   

4. 4 Sift together the flour and baking powder, then add to the egg mixture and stir until there is no dry flour left.

   

5. 5 Add dried blueberries and raisins and mix well.

   

6. 6 Pour the batter into the cake mold, preheat the oven to 190 degrees, turn the heat up and down, and bake for about 30 minutes.