Steamed raisin cake

Overview

Many people have asked me, if I don’t have an oven at home, can I make cakes? The answer is of course yes. Before I had an oven, I also used a steamer or a rice cooker to make cakes. Although the finished product is not as beautiful as the one made in the oven, and the texture is not as soft and delicate as the one made in the oven, it still tastes good. The most important thing is that it doesn’t make you angry, so you can eat a few more pieces. The 6-inch live bottom anode mold used here.

Tags

• dessert
• afternoon tea
• students
• corn oil
• corn starch
• egg
• low gluten flour
• raisins
• fine sugar

Ingredients

Steps

1. 1 Mix flour and cornstarch and sift once

   

2. 2 Beat the eggs in the eggbeater

   

3. 3 When the water is heated to about 37 degrees, add fine sugar. (This is how to make a sponge cake. Unlike chiffon cake, the egg liquid needs to be refrigerated. If you use refrigerated egg liquid to whip it, it will be difficult to whip it up.)

   

4. 4 Use an electric egg beater to beat the egg liquid until the color of the egg liquid becomes lighter, the volume increases, and the egg liquid does not disappear immediately after dripping

   

5. 5 Sift the flour into the egg liquid three times. When sifting, make sure it is evenly distributed

   

6. 6 After each sieve, use a spatula to stir evenly from the bottom up

   

7. 7 Add corn oil and mix evenly using the same method

   

8. 8 Add the raisins that have been soaked and drained in advance (coated in a little flour) and stir a few times. You can also add them after the cake batter is poured into the mold

   

9. 9 Pour the cake batter into a 6-inch removable bottom mold

   

10. 10 After the water boils, put the mold in and steam over high heat for about 20 minutes

    

11. 11 Cut and taste