Brown Sugar Red Date Chiffon Cake
1.
Add an appropriate amount of water to a small pot, boil the red dates, turn to low heat and cook for about 5 to 10 minutes.
2.
Use a knife to remove the date pits
3.
Put it into the cooking machine cup, add water and stir into a delicate jujube puree for later use.
4.
The egg yolk protein was put in a clean bowl.
5.
Stir the egg yolks evenly, add the jujube puree and stir
6.
Pour in corn oil and stir well
7.
Sift in the low-gluten flour and stir evenly for later use.
8.
Crushed brown sugar with a spoon
9.
The egg white bowl sits in warm water and beats with an electric whisk at low speed until thick foaming, add a few drops of white vinegar
10.
Add the brown sugar in two portions and beat at medium speed
11.
Just send it to dry foam.
12.
Take 1/3 of the egg white and put it into the egg yolk paste, stir evenly with a spatula
13.
Pour back into the egg white bowl
14.
Stir evenly
15.
Spread a thin layer of butter on the inner wall of the mold and pour the cake batter 7 minutes full.
16.
Preheat the oven, put it in the middle and lower level, 140 degrees for about 40 minutes.
17.
The baked cake can be taken out and released from the mold and let cool
18.
Finished product
19.
Finished product
20.
Finished product
