#the 4th Baking Competition and is Love Eat Festival #red Date Chiffon Cake~jujube Cake

Name: #the 4th Baking Competition and is Love Eat Festival #red Date Chiffon Cake~jujube Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Low-gluten flour; 650g Jujube; 150g Corn oil; 240g milk; 120g brown sugar; 9 egg; 3g Baking powder; 2g baking soda

by Little handsome cook

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I really want to eat jujube cake these days, and I finally found time to make it today

I made a little more today and used chiffon molds and toast molds. The thick ones are really delicious, and the red dates chiffon cakes are really good! "

Ingredients

#the 4th Baking Competition and is Love Eat Festival #red Date Chiffon Cake~jujube Cake

1. Prepare all the ingredients (the jujube puree is made in advance)

#the 4th Baking Competition and is Love Eat Festival #red Date Chiffon Cake~jujube Cake recipe

2. Nine eggs with egg white yolk separated

3. Add corn oil, jujube puree, and mix well

4. Add the milk and stir evenly, set aside

5. Put the white vinegar in the egg white and beat the fish eyes into the brown sugar. Put the brown sugar in three times

6. Beat the egg whites until the whisk can lift the sharp corners.

7. Then sift the low-powder baking powder and baking soda into the egg liquid and stir well, then add one-third of the egg white to the egg liquid and stir evenly