Raisin butter cake is a very popular type of cake that often appears at tea parties. This cake may look difficult to make, but it actually has a very simple recipe. Today, let’s join TasteVN in the kitchen to learn 2 delicious, fragrant recipes for raisin butter cake!
1. Raisin butter cake
Preparation
20 minutes
Cooking
1 hour 30 minutes
Difficulty
Easy
Ingredients for Raisin butter cake Serves 4
All-purpose flour No. 8 150 gr (or all-purpose flour No. 11) Unsalted butter 150 gr Baking powder 2 teaspoons (baking powder) Raisins 25 gr Sliced almonds 10 gr (for decoration) Unsweetened milk 40 ml Chicken eggs 3 Vanilla extract 1 teaspoon Rum 25 ml Salt 1/2 teaspoon Sugar 130 gr
Ingredients Image
Tools Needed
Oven, egg beater, bowl, strainer, rectangular mold measuring 11 x 21 x 7 cm,…
How to Make Butter Grape Sponge Cake
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Prepare the Ingredients
First, soak 25gr of raisins in 25ml of rum for 15 minutes. After 15 minutes, remove the raisins and let them drain.
Next, add to the bowl: 150gr flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt and mix well. Then, sift this flour mixture through a strainer to make it smooth.
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Mixing butter and eggs
Put 150gr of unsalted butter into a new bowl and use a mixer to whip the butter at medium speed for about 20 seconds. Then, gradually add 130gr of sugar to the butter, mixing while adding until the mixture is fluffy and the butter turns an off-white color.
Next, gradually add 3 eggs into the bowl and continue mixing until the mixture is smooth.
Tip:
- The butter should be softened at room temperature; press it with your hand to check that it is soft enough but not overly soft or melted.
- It is important to whip the butter well, as the rise and fluffiness of the cake depend on the air bubbles created in the butter during whipping.
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Make the sponge cake mixture
Add to the bowl of butter: the dry flour mixture from Step 1, 40ml of unsweetened fresh milk, and 1 teaspoon of vanilla extract. Mix the mixture thoroughly with a hand mixer on low speed until completely combined.
Finally, add the soaked raisins to the flour mixture, and mix once more to complete.
Tip: To prevent the cake from becoming dense, do not mix the batter too long! -
Bake the cake
Preheat the oven to 155 degrees Celsius for 10 minutes with both top and bottom heating modes, and with a convection fan.
Prepare a baking pan lined with parchment paper, then evenly spread the batter into it and sprinkle a little sliced almond on top.
Next, place the cake in the oven and bake at 155 degrees Celsius for 40 – 55 minutes (depending on the oven capacity).
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Finished Product
The butter grape sponge cake has an extremely attractive aroma, and when eaten, the cake is soft and fluffy, with a blend of sweetness and creaminess interspersed with the sourness of raisins and the nuttiness of almonds, delicious indeed.
2. Butter Grape Sponge Cake (recipe shared by a user)
Preparation
30 minutes
Cooking
1 hour
Difficulty
Medium
Ingredients for Butter Grape Sponge Cake (recipe shared by a user) Serves 4
All-purpose flour 85 gr Cornstarch 12 gr Unsalted butter 50 gr Raisins 40 gr Eggs 5 eggs Unsweetened fresh milk 50 ml Vanilla powder 5 gr (or 1/2 tablespoon of vanilla extract) Sugar 100 gr
How to Make Butter Grape Sponge Cake (recipe shared by users)
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Prepare the Butter and Egg Mixture
First, separate the egg yolks and egg whites into 2 different bowls.
Next, add 50g of unsalted butter (melted), 50ml of unsweetened fresh milk to the egg yolk bowl and mix well until the mixture is combined.
Tip: You can melt the butter by placing it in a pot over heat or in a microwave, or in the oven. -
Mix the flour and raisins
Next, sift into a bowl of egg yolks: 85gr flour, 12gr cornstarch, 5gr vanilla powder and stir well until the mixture is smooth.
Then, add 30gr of raisins and mix again for about 10 seconds.
Tip: To enhance the flavor of the cake, you can soak the raisins in rum for 10 minutes before adding them. -
Make the cake batter
For the egg whites, use a mixer on low speed until the eggs form tiny bubbles like soap.
Next, divide 100gr of sugar into 3 parts, adding each part to the egg whites and mixing at medium speed until the sugar dissolves. Once the sugar has dissolved completely, increase the mixer speed to high and continue to beat until the egg whites are stiff, forming peaks that stand up but do not curl down.
Tip: To achieve stiff peaks, ensure the eggs are at room temperature (if taken from the refrigerator) and free from any impurities like yolks or fats.Divide the egg white mixture into 3 parts, then add each part to the egg yolk mixture. Use a flat whisk to gently mix the mixture in an upward motion from the bottom to the top.
Bring the whisk down to the bottom of the bowl, push the heavy ingredients up, and flip them to one side (scoop and flip from the bottom up). Continue this action until the mixture becomes smooth and silky.
Note: This is the Fold technique in baking, you should mix correctly to avoid breaking large air bubbles, which would cause the cake to become dense and not rise.
See more: 5 basic mixing methods you need to know when starting to bake
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Pouring and Baking the Cake
Move the heating element down to the last slot of the oven. Next, preheat the oven to 170 degrees Celsius for 15 minutes with both top and bottom heat and convection fan mode.
Prepare the baking pan lined with parchment paper, then pour the cake batter into it, lightly tapping the pan on the table to spread the batter evenly.
Next, evenly sprinkle 10g of raisins on top and bake the cake at 150 degrees Celsius for 60 minutes until cooked.
When the cake is done, open the oven door slightly for 10 minutes and then take the cake out to cool slightly. Finally, place the cake in an airtight container or wrap it tightly and chill in the refrigerator for about 1 – 2 hours before enjoying.
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Final Product
The butter raisin sponge cake has an enticing aroma, with a soft and fluffy texture, elastic, and a mildly sweet, nutty, creamy flavor from the butter. Additionally, the cake has a slight tanginess from the raisins, making it very enjoyable without feeling greasy.
How to choose fresh, quality chicken eggs
- You should choose eggs with a thin white powdery layer on the outside; they feel rough or heavy to the touch because these are fresh eggs. If the eggshell is smooth, shiny, or has cracks, it indicates that the eggs have been stored for a long time and are not fresh.
- Hold the egg up to your ear and shake it gently; if you hear a noise, it means the egg is old and has been stored for a long time. If you don’t hear anything but feel the egg moving strongly, it means the egg is bad and is in the process of hatching…
- Do not buy eggs that show signs of cracked shells because bacteria can easily enter, or if there are signs of white mold.
How to choose good quality raisins
- You should buy raisins that are packaged in clear branded packaging and still within the expiration date.
- Do not purchase products if you see raisins showing signs of white mold, being soft and mushy, or wet.
- Additionally, you can make raisins at home using the recipe shared by TasteVN to ensure safety.
Successful Execution Tips
- For baking, you should preheat the oven for about 15 – 20 minutes before baking the cake, and the preheating temperature will usually be higher than the baking temperature by 15 – 30 degrees Celsius.
- To prevent the cake from collapsing or shrinking after baking, you need to ensure: bake the cake for the right amount of time and at the correct temperature, when the cake is done, slightly open the oven door to allow the temperature to decrease gradually, avoiding taking it out immediately. Additionally, once the cake batter is mixed, bake it right away; do not let it sit for too long as this will cause the air bubbles inside to burst, preventing the cake from rising.
- If the baked cake has a layer of hard egg at the bottom, it is due to the cake batter being too runny, and the egg whites have not been whipped to the right consistency.
See more:
Baking 2 dishes butter sponge cake with grapes at home is not as difficult as you think, right? TasteVN wishes you success in making this cake!
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