8-inch Jujube Mud Chiffon Cake
1.
Cooked red dates. Peeled and cored.
2.
Peel and pit the red dates and beat them into a puree.
3.
Mix jujube puree, egg yolk, milk, and corn oil.
4.
Sift into the jujube puree and egg yolk paste and mix well.
5.
Add salt to the egg white and add sugar three times to make a hard foam.
6.
Take one-third of the egg white and put it in the egg yolk paste.
7.
Stir evenly.
8.
Pour the mixed batter into the remaining egg whites and mix well.
9.
Pour the batter into an 8-inch Chiffon mold and shake it a few times to remove large bubbles.
10.
Preheat the oven to 150°, the lower and middle layer, and bake it on the upper and lower fire for an hour.
11.
The baked cake is immediately taken out of the oven and shaken to remove the heat. Press upside down onto the grilling net and wait for it to cool.
12.
The cake will be demoulded after it has cooled completely
13.
Cut into pieces.
Tips:
The size of each oven is different, please set the baking time and temperature flexibly according to the actual situation.
