Red Date Chiffon Cake

Name: Red Date Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Cake flour; 80g Jujube meat; 5 egg; 50g Corn oil; 50g Sugar; 100g Shimizu

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Red dates are also called jujubes and jujubes. It is rich in protein, fat, sugar, carotene, vitamin B, C, P, phosphorus, calcium, iron, etc. It has the reputation of "vitamin pill". Jujube can strengthen muscle strength, eliminate fatigue, expand blood vessels, increase myocardial contractility, and has a good effect on preventing and treating cardiovascular diseases; it can also invigorate deficiency and nourish qi, nourish blood and soothe the nerves, invigorate the spleen and stomach, etc. It is weak in the spleen and stomach, and insufficient qi and blood. , Fatigue, weakness, insomnia and other good health care products for patients. Jujube is a good fruit, and the price is not expensive. It can be eaten as a snack, it can be soaked in water instead of tea, and it can be made into a delicious cake.
Today's red date chiffon cake is used in the recipe from the "Happy Baking" of the round pig pig. If you are a novice who is just getting started, you may still lack your own judgment and will copy the recipes of the masters intact. But as the variety and time of baking increase, there are more The understanding of the ingredients will also modify the original recipes of the masters to better suit their own taste needs. Therefore, this chiffon cake is modified on the basis of the original recipe of the round pig pig.
The brown sugar used in the original recipe happened to be out of brown sugar at home, so I replaced it with white sugar. In addition, the water used to make the jujube paste was slightly higher than that in the original recipe, and the sugar content was reduced due to the sugar content of the jujube. "

Ingredients

80g Cake Flour
80g Jujube Meat
5 Egg
50g Corn Oil
50g Sugar
100g Shimizu

Red Date Chiffon Cake

1. The red dates are pitted and the flesh is peeled

2. 30 grams of jujube meat is cut into red dates, and the other 50 grams can be cut into large pieces because they need to be beaten into jujube paste.

3. Add 50 grams of red date meat, add 100 grams of water, and use a food processor to beat into a paste. The finer the beat, the better, so that there will be no serious defoaming later.

4. All the cake ingredients are ready, the egg whites and egg yolks are separated, and 50 grams of corn oil are put into the egg yolk pot

5. After the egg yolk and corn oil are evenly mixed, add the red date paste and mix well

6. Sift in the cake flour

7. Stir evenly, no dry powder particles

8. After the egg whites are thickly bubbled with an electric whisk, add 20 grams of sugar and beat at a medium speed

9. When fine foaming is achieved, add the remaining 30 grams of sugar and continue to beat at a medium speed

10. When there are obvious lines on the egg whites and the egg beater feels resistance, lift the egg beater, the egg white is at a small right angle, stop beating; at this time, start to preheat the oven to 160 degrees

11. Take one-third of the egg white paste into the red date egg yolk paste and mix evenly

12. Then take one third of the egg white paste into the red date egg yolk paste and mix evenly

13. Pour the mixed batter back into the meringue bowl

14. After mixing evenly, pour 30 grams of red dates into it, mix slightly, this is red dates cake batter

15. Pour the cake batter into two six-inch chimney cake molds, shake out large bubbles

16. Put the cake mold on the baking tray, put it into the middle layer of the preheated oven, heat up and down 160 degrees, about 40 minutes

17. After being out of the oven, shake it a few times to shake out the excess heat inside

18. Buckle upside down on the drying net, and demould after natural air cooling

19. Cut into pieces, the jujube is full of flavour

Tips:
The white sugar can be replaced with brown sugar for better taste and nutritional value;
The amount of red dates can be freely used. If the red date paste can be beaten finely and better, my beaten is a bit too thick. Although it tastes good, the texture of the cake is slightly rough;
Do not add the water for the red jujube paste at one time, it depends on the situation to adjust, it is not recommended to use too much water;
The chiffon cake method is used, but the white sugar is added to the egg white paste twice;
If the mold is placed on the grilling net, too close to the lower tube, lower the lower heat temperature, I put it on the baking tray, so the upper and lower heat use the same temperature;
Please try your own oven to adjust the time and temperature. After all, mechanical ovens have temperature differences.