Raisin Chiffon

Overview

There is a kind of cake in this world, which is the basis of cream cake. It is chiffon. For people like mom and dad, they prefer chiffon without the heavy cream on the outside. I have liked cream cakes since I was a child, but when I grew up, I rarely ate cream cakes except for birthdays. Most of the products in the store are vegetable fat, which is not healthy, and homemade animal-based butter is easy to gain weight. The most important thing is that the taste of hurricane itself is delicious enough. The chiffon I made this time also added my favorite raisins, which made it taste richer. A light but not greasy, moist and tender chiffon. The raisins soaked in white rum have a unique aroma of wine. They are soft and slightly elastic with a sweet wine aroma. This taste will definitely make you love chiffon even more.

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• birthday
• cake flour
• corn oil
• egg
• raisins
• white rum
• white sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 Rinse the raisins and soak in white rum until soft.

   

2. 2 Drain off the wine and cut into small pieces.

   

3. 3 Weigh the ingredients and seasonings.

   

4. 4 Separate the egg whites and egg yolks and place them in two water-free and oil-free basins.

   

5. 5 Put the electric egg beater into the egg white basin, add white vinegar, and beat until fish-eye bubbles appear, then add 20 grams of white sugar.

   

6. 6 Then beat until the foam becomes smaller and then add 20 grams of sugar.

   

7. 7 Beat until texture appears on the surface and add 20 grams of sugar.

   

8. 8 Whip until dry peaks appear (upright peaks appear on the surface when you lift the whisk). Preheat the oven, upper and lower heat, 170 degrees.

   

9. 9 In a bowl with egg yolks, add 30 grams of sugar and beat with a hand mixer until the color becomes lighter.

   

10. 10 Add the corn oil several times, stirring well before adding each time.

    

11. 11 Add the milk several times, stirring well after each time.

    

12. 12 Sift in the low-gluten flour, use a spatula to fold it in from the bottom up, and mix until uniform.

    

13. 13 Pour one-third of the egg white batter into it, use a spatula to fold it in from the bottom up and mix well. Pour it back into the remaining protein paste, still use a spatula to fold and mix from bottom to top, mix until even, and add raisins.

    

14. 14 Gently stir evenly and pour into the mold.

    

15. 15 Hold the mold with both hands and slam it three times onto the baking sheet. Place it in the lower shelf of the preheated oven. Bake for about fifteen minutes, then lower to 160 degrees, and bake for another forty-five minutes. Poke a toothpick into the cake. When it comes out clean, it's done.

    

16. 16 After baking, take out the cake and immediately invert it onto the baking rack and let cool. Gently push the live bottom at the bottom to take it out.