Vanilla Rum Raisin Cake









Egg yolks – 5
Egg whites – 5
Sugar – 1 1/2 cups
Salt – 1/4 tsp
Vanilla essence – 1 tsp
Cold water – 1/2 cup
Cake flour – 1 1/2 cups
Raisin – 1/2 cup


Preheat oven to 190 C

In a bowl, beat 5 egg yolks
and 1 cup sugar with a hand mixer.

Add salt, vanilla extract, cold water and flour to the egg yolk mixture, then beat again until well mixed.

Beat 5 egg whites until stiff and add 1/2 cup of sugar, beat again until thicken, with peaks that stand straight up.

Combine both the mixtures and fold in gently with a rubber spatula.

Add raisins which are pre-soaked in rum overnight and mix with a spatula.

Grease baking pans and carefully spoon mixture into a pan.

Bake for 15 minutes at 190C. Then reduce heat to 170C and bake 30 minutes more. Invert until cool.


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