Pour boiling water over the raisins and leave for 15 minutes to soften.

Separate the egg whites from the yolks. Add a pinch of salt to the egg whites and beat with a mixer on low speed until foamy.

Add 100 g of sugar and vanilla sugar to the egg whites and continue beating with the mixer at medium speed.

Add the oil to the egg yolks.

Then add the remaining 30 g of sugar.

Then add the milk at room temperature and beat gently with a mixer.

This is what the foamy egg white mixture should look like.

Add the egg yolk mixture to the egg white mixture and mix for a few seconds until smooth.

Mix the flour with the baking powder and add little by little. Mix on low speed.

Sprinkle a little flour over the drained raisins and mix, so that they do not sink to the bottom of the pan.

Mix the raisins into the dough using a spoon.

Pour the mixture into a buttered loaf pan and bake at 180°C for 30-35 minutes.

Once the cake is ready, remove it from the pan, let it cool, then cut it into slices.

You can serve it with tea or coffee. Enjoy!