Jujube Chiffon Cake
1.
Prepare all ingredients
2.
Separate the egg white and egg yolk, add a little sugar to the egg yolk and beat evenly
3.
Add olive oil
4.
Whip evenly with egg until fully emulsified
5.
Add jujube puree
6.
Stir well
7.
Add milk
8.
Stir well
9.
Sift in low-gluten flour
10.
Stir evenly
11.
Add a few drops of lemon and caster sugar to the egg whites
12.
Beat with an electric whisk until dry and wet foaming
13.
Take one third of the egg white and add it to the egg yolk paste, cut and mix evenly
14.
Pour into the remaining egg whites, cut and mix evenly to form a smooth and delicate batter
15.
Pour the mixed batter into the mold
16.
Preheat the oven at 160 degrees for about 50 minutes
Tips:
1. The mold used is Huo Nuo (un16005) 18CM Chiffon Cake Mould.
2. I use olive oil, which is more low-fat, and the finished cake has no strange taste. If you don’t like olive oil, you can switch to other vegetable oils.
3. The homemade jujube puree used is not very dry. If it is dry, you need to increase the amount of milk.
4. If the paste mixed in step 8 is dry, add a little milk appropriately.
5. Distribute the egg whites until eight, not too hard.
6. The temperature and baking time of the oven should be adjusted appropriately according to the situation of your own oven.
