Raisin Cake

Weigh and prepare the ingredients.

Separate the egg yolk and the egg white.

Mix the egg yolks with the corn oil and half of the sugar, then add the milk and mix well.

Sift in the flour.

Fold in a Z shape, mix evenly until there are no lumps.

Beat the egg whites with a whisk until large bubbles form, then add a few drops of lemon juice and the remaining half of the sugar.

Whip again until it forms fine bubbles, then add sugar once more.

Beat at high speed. When you lift the beater, small peaks appear, indicating that the egg whites are properly whipped.

Take 1/3 of the egg whites and put them into the batter bowl, fold until evenly mixed, then add another 1/3 of the egg whites and fold again until evenly mixed.

Pour the beaten egg yolk mixture into the egg whites and fold until evenly mixed.

Place half the amount of raisins at the bottom of the cake mold, pour in the cake batter, and tap to remove air bubbles.

Sprinkle raisins on the surface.

Preheat the oven, place the cake batter into the oven, bake with top and bottom heat at 150 degrees for 45 minutes.

During this period, cover with aluminum foil for protection after surface coloring.

When the time is up, invert and let it cool, then demold.

Use ingredients at home for simple decoration, ready to eat.