Prepare the eggs, egg whites and egg yolks separate well into a container without oil and water.

Prepare low gluten flour, granulated sugar, pure milk and salad oil.

Place 5 egg yolks and 30 grams of sugar in a whisk pan and beat well with a hand whisk until the yolks lighten in color.

Add 50ml of salad oil (can be replaced by corn oil) while mixing, then add 50ml of milk while mixing.

Finally, sift in 90g of low gluten flour and slowly whisk until smooth and creamy.

Place 5 egg whites in a slightly larger whisk and beat with an electric mixer until thick peaks form.

Add 1/3 of the sugar to the egg whites and beat on medium-high speed until fine peaks form, then add another 1/3 of the sugar and beat on high speed until the peaks form.

Continue to beat until dry peaks form.

Pour all of the batter from the yolk batter pan into the remaining meringue pan, and mix completely until smooth and creamy.

Pour the batter into an 8-inch round cake mold in 3 batches, sprinkling the raisins on top of the cake each time, and gently tapping the batter on the table after pouring to shake out any large air bubbles.

Preheat the oven for 10 minutes, and place the cake in the middle of the preheated oven, top and bottom heat, 150 degrees, 40 minutes.

As soon as the cake is done baking, take it out with insulated gloves, put it on the table to get high for a few minutes, then invert it onto a baking rack and let it cool completely before removing it from the oven.