Red Date Brown Sugar Chiffon Cake

Red Date Brown Sugar Chiffon Cake

1. Wash the red dates and dry them, remove the pits, and chop them into fine pieces. The finer the better, so as not to affect the taste of the finished product.

2. Separate the egg yolk and egg whites, add a few drops of white rice vinegar to the egg whites, and let stand for about 5 minutes.

3. Add brown sugar powder, water, and corn oil to the egg yolk bowl, and beat evenly.

4. Sift low-gluten flour into the egg yolk mixture, and stir until there are no particles.

5. Add 60g of red dates and mix well. The remaining 20g jujube grains are reserved.

6. Whisk at low speed with an electric whisk until thick bubbles appear, then add 1/3 white sugar.

7. Change the electric whisk to medium speed, continue to beat the egg whites until the volume becomes larger and the foam is fine, and then add 1/3 white sugar.

8. Whip until the egg whites appear lines, then add the remaining 1/3 of the white sugar, and continue to whip.

9. When the peaks of the egg whites are sent upright, the pots are upside down, and the egg whites will not fall off, which means the hair will be successfully sent.

10. Take 1/3 of the meringue into the egg yolk paste, cut up and down with a rubber spatula and mix evenly.

11. Pour the egg yolk paste into the remaining 2/3 of the meringue, use a rubber spatula to cut and mix evenly. This cutting and mixing process should be as fast as possible to prevent the meringue from defoaming.

12. Spread the remaining 20g jujube grains evenly on the bottom of the cake tin.

13. Pour the cake batter into the cake mold, hang it to level it, and then vigorously shake it on the table a few times to shake out the big bubbles.

14. Put the cake batter in the preheated oven, lower the layer at 160 degrees, bake for about 45 minutes, take out the inverted button and let it cool.

Tips:

1. To make chiffon cakes, use odorless vegetable oil, salad oil can be used instead of corn oil, and water can be replaced by milk.
2. The mold does not need to use anti-sticking, and does not need to be oiled, so as to prevent the cake body from being difficult to maintain the initial state.
3. The egg white bowl must be water-free and oil-free.