Prepare the ingredients. I used 5 small eggs.

Beat the egg yolks, sugar, orange juice, and vegetable oil together, then sift in the all-purpose flour and cornstarch and mix well. This forms the yolk mixture.

Add a pinch of salt to the egg whites and beat until foamy. Add the juice of half a lemon and continue beating at a higher speed until the whites are stiff. Gradually add the sugar and beat until soft peaks form.

Gently fold 1/3 of the beaten egg whites into the yolk mixture, being careful not to deflate the batter. Continue folding in the rest of the whites and pour the batter into a baking pan.

Preheat the oven to 311°F (155°C). Pour the batter into the pan. You can sprinkle the raisins on top before baking or bake for 3 minutes, then sprinkle the raisins on top. Both methods work well, and the raisins will stay on top.

Bake the cake at 311°F (155°C) for 30 minutes.

The finished cake is very smooth, lightly moist, and delicious without being dry. This recipe uses a 20cm pan.