Red Date Chiffon Cake

Name: Red Date Chiffon Cake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 299g Egg; 160 g Red Date Paste; 50 g white sugar; 100 g low-gluten flour; 12 g Coconut oil; 4 drops white vinegar; 1 g Salt; 40 g Clear water

Red Date Chiffon Cake brings egg, red Date Paste and white sugar together and is baked until light, fluffy and golden. Perfect with tea or as a snack.

1 hrNewMedium Baking Bake Sweet

Instructions

1
Ingredients: low-gluten flour, eggs, red date paste, coconut oil, white sugar.
2
Separate the egg yolk from the egg white.
3
Add sugar to the egg whites and put them in the refrigerator.
4
Mix coconut oil with water and stir evenly with a manual whisk, then add it to the egg yolks and stir evenly.
5
Pour the red date paste into the egg yolk and mix well.
6
Sift the low-gluten flour into the egg yolk bowl.
7
Use a manual whisk to stir in a Z-shaped motion until there is no dry flour left, then set aside.
8
Add white vinegar and salt to the egg whites in a bowl, and beat the egg whites until they form soft peaks.
9
Take one-third of the egg whites and mix them with the egg yolks, then use a hand whisk to blend them evenly.
10
Pour the egg yolk mixture into the egg white bowl and continue to mix evenly.
11
Pour the batter into an 8-inch anodized cake mold from Xuechu, tap it a few times on the table to remove large air bubbles, place it in the preheated oven, bake at 150°C with top and bottom heat for 55 minutes, then invert it after taking it out of the oven to cool before unmolding.
12
A strong jujube aroma, friends who like it should start making it quickly.