1. Ingredients: eggs, low-gluten flour, fine sugar, pure milk, salad oil and raisins.

2. Step: 1. Prepare the materials, separate the egg white and yolk into an oil-free and water-free container;

2. Put the egg yolk and fine sugar into an egg beater and stir evenly with the egg beater until the color of the egg yolk becomes lighter;

3. Add salad oil and milk while stirring, sift in low-gluten flour and stir slowly until smooth;

4. Put five egg whites into another eggbeater and beat them with the eggbeater until they are rough. Add one third of fine sugar to egg white, turn to medium-high speed and beat into fine foam, then add one third of fine sugar, turn to high speed and continue beating until lines can appear;

5. Add all the remaining sugar and continue to beat until it is dry and foaming;

6. After the egg yolk paste is stirred, pour the pastry into the egg yolk paste pot and fully stir until it is smooth and delicate;

7. Pour the batter into an 8-inch round cake mold three times, sprinkle raisins on the cake each time, lick it gently on the table after pouring, and shake out the big bubbles in the cake paste;

8. Preheat the oven for 10 minutes, put the cake in the middle layer of the preheated oven, heat it up and down for 150 degrees, and demould it for 40 minutes.