Exercise:
1. Stir the softened salt-free butter into thick butter with an egg beater, add enough sugar to mix, and then stir until it is loose.
2. Add the eggs in three times and stir evenly each time, that is, stir until smooth and sticky.
3. Add the prepared wine-stained raisins and gently stir with a rubber scraper.
4. Add all the low-gluten flour and baking powder after mixing and sieving, and stir with a rubber scraper until there is no dry powder on the surface.
5. Finally, add the whipped cream and mix well.
6. Put it into the prepared mold. After filling, tap the bottom of the mold a few times on the operating table to make the batter evenly fill the four corners.
7. Put in an oven preheated to 200℃ and bake for 23 minutes.