Brown Sugar Red Date Chiffon Cake

Brown Sugar Red Date Chiffon Cake

1. Wash the red dates and remove the pit

2. 80g of red dates are divided into 50 grams and 25 grams of weight, then 50 grams of jujube meat and 80 grams of water are beaten into a fine mash with a food processor, and the other 25g is chopped

3. Separate the yolk and egg white of the egg, then mix well with corn oil in the egg yolk

4. Add the mashed red dates and mix well

5. Sift low-gluten flour into it

6. Stir evenly into a thick paste

7. Next, make the egg white part, and use a sieve to squeeze the brown sugar.

8. Pour all the brown sugar into the egg whites at once

9. Whip with an electric whisk until you lift the whisk to pull up short and small spikes

10. Take 1/3 of the egg whites into the egg yolk paste, cut and mix evenly

11. Then pour all into the remaining 2/3 of the egg white paste

12. Cut and mix evenly

13. Sprinkle in chopped red dates and mix well

14. Pour the finished cake batter into the mold, put it into the preheated oven 170 degrees, the middle and lower layer, about 40 minutes.

Tips:

When the surface is colored halfway, cover with tin foil to prevent the surface from scorching.