Egg Heavy Cake with Raisins

For the egg sponge cake with raisins, first beat the eggs (one at a time). Put the salt, flour, sugar, margarine and eggs in this order into a wide bowl, mix with the mixer first on speed 2, then on speed 3 until the dough is light and creamy (this takes about 3 minutes).

Preheat the oven to 180 °C.

Rinse the raisins while warm and pat dry, flour (prevents sinking in) and stir into the batter.

Grease the baking pan. Pour in the dough and smooth it down.

Place in the oven on the lowest shelf. Bake for 60 minutes. Test with chopsticks. When the dough is no longer sticking, the egg and raisin cake is fork-tender. It can be cooled and then turned out.

Preparation Tip:

You can also omit the raisins in the egg cream pie.

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