Exclusive Raisin Sponge Cake

Crack an egg into a bowl with no oil and no water.

Use a manual whisk to fully beat and emulsify the vegetable oil and milk.

Drip a few drops of white vinegar into a bowl of eggs and beat at low speed with a whisk for a while. When fish-eye bubbles appear, add all the sugar.

Beaters on high speed, the egg mixture begins to lighten in color, and the bubbles become finer and more delicate.

Whip until the batter that drips from the beater stands clearly in the bowl for a while and does not disappear quickly.

Sift in the flour.

Use a spatula to fold the flour into the egg batter evenly. Be as gentle as possible when folding to avoid deflating the mixture.

Take one-third of the evenly mixed batter with a spatula and put it into the milk and vegetable oil, then mix and stir evenly.

Pour it back into the mixing bowl, and add the raisins coated in flour.

Mix all the batter evenly using the folding method.

Pour the well-mixed batter into the mold, and tap it hard on the table twice to release the large air bubbles inside.

Put it in a steamer for boiling water, cover it with a plate, then cover and steam for 40 minutes.

Once the cake is steamed, turn it upside down on a cooling rack to cool.

Remove from the mold after it has completely cooled.