Brown Sugar Jujube Cake
1.
Wash the jujube and cut it into small pieces with scissors.
2.
Put the jujube, milk, water, egg yolk, and corn oil into the wall-breaking machine to form a jujube paste.
3.
The separated egg whites are placed in an egg beater, and brown sugar is added.
4.
Beat at high speed into a fish-eye bubble state, then add 1/3 of the brown sugar.
5.
Whisk with an electric whisk until the volume has doubled, and then add 1/3 of the brown sugar.
6.
Just hit it to a wet foaming state. A small hook (as shown in the picture) can be pulled out on the whisk, which is wet foaming.
7.
Pour the beaten jujube paste into the beaten egg whites, use a spatula to draw a zigzag and quickly stir evenly. The process should be light and fast.
8.
Sift the low-boiled flour and baking powder and mix, stir to fully integrate them.
9.
Sieve again, sift into the mixed jujube paste, use a spatula to draw a zigzag and quickly stir evenly.
10.
Use oil paper to enclose the four sides in a square mold (in order to make the jujube cake climb higher), and pour the mixed batter.
11.
Preheat the oven to 160°C and 140°C.
12.
Put the egg cake in the preheated oven and bake for 35 minutes.
Tips:
It does not matter if brown sugar is added to the egg whites, it will melt during the process of whisking.
The baking temperature is adjusted according to the temper of the oven at home. The temperature I gave is only a reference.
