Butter Cake

Materials: 2 eggs, 100 grams of butter, 100 grams of low gluten flour, 100 grams of powdered sugar, 30 grams of raisins, a small bowl of rum.

Practice

1, soften the butter at room temperature, to the fingers lightly softened, not softened to oil and water.

Butter softened at room temperature, to finger-light softening, not softened to oil and water

2. Separate the egg whites and egg yolks.

3, butter whipped with a whisk, add powdered sugar, whipped, add an egg yolk and mix well, to let the egg and butter fully whipped, otherwise the oil and water separation will be a lost cause. Continue to add another egg yolk and beat until the butter is feathery.

4, egg white in the first with a whisk until the vinegar coarse foam, add one-third of the remaining sugar. Continue to whisk, egg friend obvious streaks, continue to add one-third of the sugar, whipped until thick, add the last one-third of the powdered sugar and beat until dry foaming.

5, take one-third of the egg white and flour paste mix well, with a cutting mix. Sift in the flour and mix well with a rubber spatula. Continue to add one-third of the egg white mix, and finally pour the yolk paste into the remaining egg white and mix well with a rubber knife.

6. Soak the raisins in rum, remove them after they are flavored and drain on kitchen paper.

7. Preheat the oven to 175 degrees Celsius, place the raisins in a silicone mold, pour the batter 7 minutes full, and bake for 40 minutes.

Tips

The butter should be softened to make it easier to whip, and if you want to add nuts, you need to sift the flour mixture and pour it into the batter to avoid sinking. If you use fruit strips to make this cake, you need to use greaseproof paper to lay in the mold to trade off the mold.?