How to make raisin chiffon cake

People say that if you want to capture a man's heart, you must first capture his stomach. Although this is a bit exaggerated, it is not without reason. After all, eating is a big deal. Smart women should learn more about how to make home-cooked dishes. They don't need to be too complicated, as long as they are delicious. The raisin chiffon cake is simple to make and can satisfy women's little thoughts.

1. Prepare the necessary ingredients

2. Chop 50 grams of raisins and mix with a small amount of low flour. Reserve 10 grams of raisins for decorating the cake surface.

3. Choose an oil-free and water-free bowl to separate the egg yolks and egg whites.

4. Add 10 grams of sugar to the egg yolk and stir until the sugar melts.

5. Pour the milk into the egg yolk and stir evenly with a hand whisk.

6. Pour corn oil into the egg yolk liquid and stir evenly with a hand whisk.

7. Sift in low-gluten flour.

8. Use a silicone spatula to quickly and gently stir the egg yolk into a uniform paste. Do not make circles or stir excessively to avoid gluten formation.

9. Add 5 drops of lemon juice to the egg whites. When beating with an electric whisk until it becomes fish-eye shape, add 20 grams of sugar and continue beating at high speed. (If you don’t have lemon juice, you can use white vinegar instead).

10. When the egg whites are beaten until fine, add 20 grams of sugar and continue beating at high speed. (Add sugar in three batches). Beat until the egg whites have lines and are difficult to disappear, that is, when they are wet foam, add the last 20 grams of sugar.

11. Turn the whisk to medium speed and continue beating until the egg whites form stiff peaks. Hard foaming means that when you lift the whisk, the egg whites will form pointed corners without bending or collapsing.

12. Add 1/3 of the meringue into the egg yolk paste and stir evenly.

13. Finally, pour the egg yolk paste into the remaining meringue and stir evenly.

14. Pour the raisins mixed with low flour into the egg yolks, stir evenly, and the egg yolk paste will be delicate and smooth.

15. Preheat the oven to 150 degrees. Pour the mixed batter into an 8-inch loose-bottomed mold, shake it vigorously on the table twice to create large bubbles, and then sprinkle a few raisins on the surface of the cake.

16. Place it in the lower middle layer of the preheated oven at 150 degrees and bake for 45 minutes. (You can test whether it is cooked by inserting a toothpick in the middle. If it comes out clean, it is cooked. If there are still flour particles on it, it is not cooked yet.)

17. Sour and sweet, I love this taste...

The method of making raisin chiffon cake is simple. It is more cost-effective to cook by yourself, and it is also nutritious and healthy. Let’s learn it now!