Raisins Butter Cake

Recipe adapted from Eileen'sDiary

Ingredients : one 8" x 3.5" x 3"

90g butter, melted

2 eggs

70g caster sugar

60g cake flour

20g corn flour

1 tsp lemon juice

40g raisins soaked with adequate rum, overnight

Method :

1. Mix cake flour and corn flour and sift.
2. Place the mixing bowl on top of a bigger bowl of warm water (about 70C), whisk eggs and sugar until ribbon stage (use the beater to draw a "8" and the batter only disappear after a few sec)
3. Take a few tbsp of flour and mix into the melted butter.
4. Add the balance flour in a few additions into the egg mixture, use spatula to fold until no trace of flour.
5. Take 1/4 of the batter and mix into the butter batter, mix well.
6. Pour it into the flour batter, fold it gently to mix well, be careful not be deflate the batter.
7. Coated the raisins with flour and fold into the batter.
8. Pour the batter into the cake pan and cupcakes cases 80% full and bake in pre-heated oven at 150C for about 35 mins.