[food is Still Ring Baking Competition Area]: Replenishing Qi and Nourishing Blood---jujube Mud Sponge Cake

[food is Still Ring Baking Competition Area]: Replenishing Qi and Nourishing Blood---jujube Mud Sponge Cake

1. Soak the pitted red dates in warm water and cook until the dates are soft and rotten.

2. Pour the jujube with water into the cooking machine and beat it into a puree.

3. Take 85 grams of jujube puree, add corn oil and salt, and stir well.

4. Beat the eggs into an oil-free and water-free container, add brown sugar, 3-4 drops of rum, first use an electric whisk to make coarse bubbles at a low speed, and then beat them at a high speed.

5. Beat until the egg does not drip when the head is pulled up.

6. Mix the low-gluten flour and salt through a sieve twice, and sprinkle them on the surface of the egg batter. Use a rubber spatula to gently stir evenly. Be careful not to make a circle to avoid defoaming.

7. Add a small amount of batter to the jujube puree and mix quickly.

8. Pour the jujube paste into the egg paste and mix well.

9. Pour into a 18X18cm square mold, shake lightly to expel large bubbles.

10. Preheat the oven to 180 degrees, top and bottom, and bake the middle layer for 25 minutes. (In the baking process, cover with tin foil according to the coloring situation)

11. Cool the cake upside down and cut into pieces.

12. Add the whipped cream to the fine sugar and beat until 70% of the hair. Put it into a piping bag and squeeze it on the cake for decoration.

Tips:

1. To make the whole egg sponge cake, first mix the powder and blow the egg liquid in place, so that the egg liquid is stable and can bear the weight so that it will not defoam.

2. The flour can be sifted into the egg slurry in stages, sift a thin layer each time. Except for the last time you must mix thoroughly, don't mix the rest, as long as you can't see the dry powder, but you must stir well the last time.