Brown Sugar Red Date Chiffon

Brown Sugar Red Date Chiffon

1. The pitted red dates are divided into 2 portions: 45 grams and 30 grams, and the 30 grams portion is chopped for later use.

2. Add 45 grams of red dates to 75 grams of water and put them in a blender to smash them into jujube puree for later use.

3. The white and egg yolk are separated and put into oil-free and water-free containers.

4. The brown sugar is crushed with the back of a spoon.

5. Add a few drops of lemon juice to the egg whites and brown sugar.

6. Use an electric whisk at a high speed to a low speed to whip until dry foaming, that is, lift the whisk to have a small upright sharp angle.

7. The corn oil is mixed with the mashed jujube.

8. Pour in the egg yolk and stir well.

9. Sift in low-gluten flour.

10. Whisk evenly with egg whip until there is no dry powder.

11. Take one-third of the meringue into the egg yolk paste and stir evenly with a rubber spatula.

12. Pour the mixed cake batter into the remaining meringue.

13. Add the chopped red dates and mix well.

14. Pour the mixed cake batter into an 8-inch round mold, shake it lightly a few times, and then shake it vigorously to produce large bubbles.

15. Put it into the lower layer of the pre-heated oven and heat it up and down at 150 degrees for 60 minutes.

16. After baking, put on heat-insulating gloves to take out the cake mold, vigorously shake the round mold on the table top, and then buckle it upside down on the grill. After cooling down, the mold can be demolded.

17. Cut it open and have a look.

18. The sweet red date flavor with the aroma of brown sugar is soft and very delicious.

19. Finished picture.

Tips:

Please adjust the temperature according to the temperament of your own oven. Each egg with shell is about 52 grams.