Red date chiffon cake, using brown sugar to whip the egg whites, rich date aroma that melts in the mouth

Name: Red date chiffon cake, using brown sugar to whip the egg whites, rich date aroma that melts in the mouth
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 80 g Red Date Meat; 65 g Clear water; 60 g Sifted brown sugar; 5 piece Egg; 50 g Sunflower oil; 80 g low-gluten flour

Red date chiffon cake made with red Date Meat, clear water and sifted brown sugar, baked until light, fluffy and golden.

1 hrNewMedium Baking Roast Sweet & Fragrant

Instructions

1
The red date meat is divided into two parts, one portion of 50 grams and one portion of 30 grams.
2
Cut 30 grams of jujube flesh into small pieces.
3
Add another 50 grams of jujube flesh to 65 grams of water and put it into the blender.
4
Beat into date paste.
5
Sift the brown sugar and sift out 60 grams of fine brown sugar.
6
Separate the egg whites and yolks of five eggs.
7
Beat the egg yolk and add 50 grams of sunflower oil.
8
After stirring evenly, add the beaten jujube paste.
9
Stir the egg yolk and jujube paste until well combined.
10
Sift in 80 grams of cake flour.
11
Gently fold the batter until evenly mixed.
12
Add 60 grams of sifted fine brown sugar to the egg whites at once.
13
Beat until stiff peaks form, which is the state of firm foam, and the whisk will show short, upright triangles.
14
Fold one third of the whipped egg whites into the batter.
15
After folding and mixing evenly, pour it back into the remaining two-thirds of the whipped egg whites.
16
Stir evenly again, then sprinkle in 30 grams of chopped red dates.
17
After mixing evenly, pour into the cake molds. These are two six-inch springform molds. Smooth the surface.
18
Preheat the oven to 140 degrees, use both top and bottom heat, place on the lower rack, and bake for about 40 minutes.
19
Turn it upside down on the drying rack and let it air dry to room temperature.
20
Demolding.
21
Cut into pieces.
22
You can start eating~