Monday, August 26, 2019


adapted from :

Ingredients :

6  egg  yolk  (me :  large)
30  gm  brown sugar
1/4  tsp  salt
80  gm  corn oil
110  gm  fresh milk
1  tbsp  vanilla extract
150  gm  cake flour
1  tsp  baking powder

6  egg  white
100  gm  caster sugar
1/4  tsp  cream of tartar
50  gm  raisins  ~  soak in some water to plum them up then drained and pat dry on a kitchen towel  (me :  use sultana)

Instructions :

1.  Preheat oven to 180'C.

2.  Sift flour and baking powder.  Set aside.

3.  With a hand whisk, whisk oil, vanilla, egg yolk, milk, salt and brown sugar together until combined.

4.  Sift flour and baking powder into the egg yolk batter and whisk until smooth.

5.  With an electric mixer, whisk the egg whites till frothy then add cream of tartar and gradually add sugar and continue to beat until firm peaks form.

6.  Fold in 1/3 of the meringue into the egg yolk batter until combined before adding the next 1/3 portion and mix again.  Finally add the last portion and use a spatula to scoop from bottom and fold up until no streaks of white meringue can be seen.  Gently fold in the raisins and then transfer the batter into a 20cm ungreased tube pan.  You can use a 22cm pan if you wish for a shorter cake.  (me :  use small moulds, brush with a little bit oil, as picture shown above).

7.  Place pan into a preheated oven and bake for 10 minutes at 180'C until the top has browned and then reduce heat to 160'C and continue baking for 60 minutes until cooked.  Temperature and timing is indicative only.  Please adjust accordingly to your oven.  You may tent the cake if it's getting too brown.

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