Raisin sponge cake

Overview

The day before yesterday, I used a rice cooker to make a sponge cake. My two hungry wolves thought it was very soft, fragrant and delicious, so they asked me to make it the next day. This time they asked me to make [raisin sponge cake]. Look at the picture, the raisins have sunk to the bottom, but they are still soft and delicious. . .

Tags

• baking
• children
• cake
• afternoon tea
• butter
• egg
• low gluten flour
• raisins
• soft white sugar

Ingredients

Steps

1. 1 Ingredients: 5 eggs, 120g low-gluten flour, 30g raisins (washed), 110g sugar, 40g butter

   

2. 2 Melt the butter and set aside.

   

3. 3 Crack the eggs into a bowl and add sugar.

   

4. 4 Use an electric egg beater to beat until the egg liquid falls slowly and does not disappear immediately when the egg beater is lifted.

   

5. 5 Then, sift in the cake flour.

   

6. 6 Mix well with a spatula.

   

7. 7 Then, add the washed raisins and melted butter.

   

8. 8 Mix well.

   

9. 9 Then, grease the inner pot of the rice cooker with butter and line it with parchment paper.

   

10. 10 Pour in the mixed batter.

    

11. 11 Enter the rice cooker, close the lid, plug in the power, and press the cake function to start working.

    

12. 12 Finally, when the work is done, jump to the heat preservation time.

    

13. 13 Open the lid and take it out.

    

14. 14 Turn upside down on a rack to cool.

    

15. 15 Place on the chopping board and cut and serve.