# Fourth Baking Contest and is Love to Eat Festival#red Date Cake
1.
Wash and drain the seedless red dates, pour in water that has just barely covered the red dates and 30 grams of brown sugar, and boil the dates to soften and expand;
2.
Take out the red dates (for use in the jujube water), pour them into the cooking machine together with the salad oil, and break the dates into jujube puree;
3.
Take 70 grams of the red dates boiled just now, and mix them with the jujube puree;
4.
Sift in low flour and baking powder, and mix evenly;
5.
Separate the egg yolk and protein (put the egg whites in an oil-free and water-free basin for later use), pour the egg yolks into the jujube mud batter and mix well;
6.
Add salt and a few drops of lemon juice or white vinegar to the egg whites, and beat until large bubbles are formed. Then add brown sugar (fully crushed) in three times and beat until neutral foaming;
7.
First take 1/3 of the egg white paste and stir evenly with the batter;
8.
Stir the remaining egg whites and batter and mix well;
9.
Put greased paper on the baking tray, pour the cake batter, and tap lightly. Put it into the middle layer of the preheated 160° oven, 160°, 60-70 minutes. After about 30 minutes, quickly open the oven door and cover with tin foil.
10.
After baking, take out the inverted button and peel off the greased paper.
