Mini Raisin Chiffon Cake
Image credit : pinterest.com
Ingredients
- 2 Egg
- 10 tspn Sugar
- 4-5 tspn Essence
- 3 tspn Vegetable oil
- 3 tspn Condensed milk
- 4-5 tspn Lemon essence
- 1/2 cup More low powder
Instructions
- Separate the egg whites from the yolks. Add 3 teaspoons of sugar to the yolks, stirwith an electric egg beater, add 3 teaspoons of condensed milk and then stir. Add3 teaspoons of sugar, a few drops of essence, stir well, add 3 teaspoons ofvegetable oil, stir, do not pour all the ingredients together, stir well, sift in 1/2 cupof low-gluten flour, cross and mix evenly, then add appropriate amount of raisins,and then divide evenly.
- Stir the egg whites with a whisk, put 4 teaspoons of sugar, continue to beat at amedium speed, add a few drops of lemon essence, beat evenly. Then beat at a highspeed. The egg whites can stand for about ten seconds.
- Then pour one-third of the egg white into the egg yolk bowl, then pour the egg mixture into the remaining egg white bowl, make a cross to mix evenly, then pour it into the mould. Put it in the oven preheated to 300 Fahrenheit. Bake for 40 minutes.If you can insert a toothpick into the bottom of the cake and your toothpick comes out clean, then your cake should be ready to be served!