Brown Sugar Jujube Cake
1.
Prepare the ingredients. It is best to sift the brown sugar before using it to avoid large particles.
2.
Jujube puree is made fresh. It takes about a catty of red dates. After washing, cut and remove the pits. Add appropriate amount of water to boil until soft. After boiling the red dates, let them cool and break them with a wall-breaking machine. When using a wall-breaking machine, add a little water, otherwise they won't move. The mashed jujube is in the state shown in the picture. You don’t need to fry it, just use it to make a cake.
3.
Separate the egg whites and egg yolks into two clean containers with no oil and water. Put 20 grams of brown sugar in the egg yolks. Beat with warm water until the brown sugar is completely melted.
4.
Continue to beat the egg yolk until the color becomes lighter and emulsified.
5.
Add corn oil and milk to the egg yolk and stir well, add 170 grams of jujube paste and stir well.
6.
Sift in the mixed low-gluten flour and baking powder, cut up and down with egg custard or a spatula, mix well, set aside and set aside.
7.
Preheat at 170 degrees above and below the oven, put the sifted brown sugar in the egg white, first use a whisk to make a large foam, put a small pinch of salt, and continue to beat with a whisk until it can pull up the big sharp corners. Do not beat too hard when it is wet and dry. The hard egg whites are not easy to cut and mix.
8.
Take 1/3 of the meringue into the egg yolk paste, cut up and down and mix evenly.
9.
Stir the meringue into the egg yolk paste 3 times to make the cake batter thick, delicate and shiny.
10.
Lay oil paper on the baking tray in advance, pour the cake batter into the baking tray, and roughly flatten the surface, sprinkle a little white sesame seeds, you can leave it if there is no white sesame seeds.
11.
Place the baking tray in the lower part of the oven and bake for 25 minutes.
12.
When the time is up, insert a toothpick and pull out the toothpick to see that the cake brought out is not sticky and can be taken out. The toothpick was too short, I accidentally touched the cake with my hand, haha, it poke a hole in the surface. Take the oil paper out and put the cake on the wire rack. Peel the oil paper around to let it cool.
13.
The cake was cut into pieces after letting it cool. I cut it up before letting it cool. It was so delicious, the taste was a bit moist and very soft.
Tips:
1. The method of making the cake is the way of chiffon cake. The cake made by dividing the eggs will have a softer taste. You can also use whole eggs to make sponge cakes. The taste is more solid. If you like walnuts, add a little walnut after the batter is mixed.
2. Nothing is added to the jujube puree, that is, red jujube is boiled in water and then broken.
3. The temperature and baking time of the oven must be determined according to the temperament of your own oven.