Sponge Raisin Cupcakes

I love this cupcake.  It's quick, easy, and yummy. 

Ingredients:

• 1 C cake flour (if you don't have cake flour then use 1 C of all purpose flour.  Take out 1 TBSP and add in 1 TBSP of cornstach)
• 1 C sugar (I use 2/3 C since I don't like it too sweet)
• 1 tsp baking powder
• 6 large eggs, separated
• 4 TBSP milk
• 1/4 tsp salt
• 1 tsp lemon juice (optional)
• 1/4 tsp vanilla extract
• Raisins

Directions:

1.  Preheat the oven to 325 F (I use convection oven so I set it to 350 F)
2. In a separate bowl, beat egg whites until just frothy.  Add salt, lemon juice and haft of the sugar and continue beating until stiff. Set aside.
3. In another bowl beat egg yolks and add the rest of the sugar to beaten egg yolks gradually and mix until well blended.  Shift the flour and baking powder into egg yolks 1/3 at a time making sure to incorporate the flour completely into the egg yolks
4. Add vanilla extract to the egg yolk mixture. Fold egg yolks into the stiff egg whites.
5. Spoon this easy sponge cake  batter into cupcake liners (or cupcake holders) - see picture

6) Add raisins to the cupcakes (see picture)

7) Bake in preheated oven approximately 20-25 minutes or until it's golden or until a toothpick  inserted into the center comes out clean.