To create a delicious and fluffy dessert, start by preparing the raisins, the essence that will add a special touch to your recipe. Place the raisins in a bowl with warm water and a few drops of rum essence, letting them hydrate for at least 10 minutes. This step will intensify the flavor of the raisins and help maintain their soft texture. After this time, drain the raisins well and set them aside.
Now, begin working on the base of the dessert. Carefully separate the egg whites from the yolks, ensuring that no yolk gets into the whites, as they need to be whipped into a foam. Use an electric mixer to beat the egg whites with a pinch of salt. Continue beating until they form a solid, glossy meringue. In another bowl, add the yolks and sugar, mixing them with a spatula or mixer until the sugar completely dissolves and the mixture becomes creamy. Here, you can add vanilla essence, which will provide a wonderful fragrance.
Once you have a homogeneous mixture of yolks, carefully add the beaten egg whites, gently folding them in so as not to lose the air incorporated. Then, incorporate the oil, followed by the sifted flour together with the baking powder. Mix gently until all the ingredients are completely integrated and the dough becomes homogeneous. Finally, add the raisins to the mixture; you can also sprinkle some on top for an attractive appearance.
Prepare a baking tray lined with parchment paper, then carefully pour the mixture into the tray. Preheat the oven to 170°C and place the tray inside. It is essential not to open the oven door in the first 20 minutes to allow the cake to rise evenly. After 30-40 minutes, test the cake with a toothpick; if it comes out clean, it’s ready! Let the cake cool well, then dust it with powdered sugar before cutting it into portions. Enjoy this delicious dessert with your loved ones! Bon appétit!
Now, begin working on the base of the dessert. Carefully separate the egg whites from the yolks, ensuring that no yolk gets into the whites, as they need to be whipped into a foam. Use an electric mixer to beat the egg whites with a pinch of salt. Continue beating until they form a solid, glossy meringue. In another bowl, add the yolks and sugar, mixing them with a spatula or mixer until the sugar completely dissolves and the mixture becomes creamy. Here, you can add vanilla essence, which will provide a wonderful fragrance.
Once you have a homogeneous mixture of yolks, carefully add the beaten egg whites, gently folding them in so as not to lose the air incorporated. Then, incorporate the oil, followed by the sifted flour together with the baking powder. Mix gently until all the ingredients are completely integrated and the dough becomes homogeneous. Finally, add the raisins to the mixture; you can also sprinkle some on top for an attractive appearance.
Prepare a baking tray lined with parchment paper, then carefully pour the mixture into the tray. Preheat the oven to 170°C and place the tray inside. It is essential not to open the oven door in the first 20 minutes to allow the cake to rise evenly. After 30-40 minutes, test the cake with a toothpick; if it comes out clean, it’s ready! Let the cake cool well, then dust it with powdered sugar before cutting it into portions. Enjoy this delicious dessert with your loved ones! Bon appétit!
Ingredients
4 eggs, 150 g sugar, 150 g flour, 4 tablespoons oil, 1/2 baking powder, 100 g raisins, 1 vial vanilla essence, 1 pinch of salt