: 6 eggs, 70 grams of corn oil, 60 grams of milk, 80 grams of sugar, 100 grams of low-gluten flour . How to use
: 1. Separate the egg white and egg yolk and put them into bowls. (The bowl must be dry and water-free)
2. First take out the bowl with the egg yolk, add 70 grams of corn oil and 60 grams of milk, stir evenly, then add 100 pounds of sifted low-gluten flour, and mark N Stir well and set aside for later use.
3. Take out the egg white bowl, add 80 grams of white sugar in three batches, beat the egg whites clockwise, when there is a little foam, add one third of the white sugar, continue to beat, when the foam is thick, add more, continue to beat, and when more foam is added, add Leave the rest until the egg whites are creamy and look stiff.
4. Add a spoonful of beaten egg whites to the prepared egg yolks and stir evenly. Then pour the mixture into the egg whites and stir evenly. Add your favorite raisins and set aside.
5. Preheat the oven and bake at 160 degrees and 170 degrees for 30 minutes. After baking, increase the temperature and time appropriately to color the cake.
9. Let it cool for about 10-15 minutes before taking it out. You can set the time yourself.
