Red Date Chiffon Cake

Overview

Speaking of chiffon cakes, I can’t remember how many times I have made them. The most common ones are the 6-inch and 8-inch ones. I have never tried a hollow mold before. I was lucky enough to get this mold to try out this time. I immediately made a red date chiffon cake. The structure is very good and the taste is great.

Tags

• baking
• old man
• afternoon tea
• egg
• low gluten flour
• pure milk
• red dates
• salad oil
• white sugar
• white vinegar

Ingredients

Steps

1. 1 All preparation materials

   

2. 2 Beat the egg whites and egg yolks into oil-free and water-free containers

   

3. 3 Add a little white vinegar to the egg whites and beat until the fish eyes are soaked

   

4. 4 Then add sugar in three batches

   

5. 5 Beat egg whites until dry peaks

   

6. 6 Add pure milk and salad oil to the egg yolks and mix well

   

7. 7 Wash the red dates, remove the core and chop them

   

8. 8 Then pour it into the egg yolk

   

9. 9 Sift in the low-gluten flour and use a spatula to stir evenly from bottom to top in one direction

   

10. 10 Pour 1/3 of the egg white into the egg yolk paste and use a spatula to stir evenly from bottom to top

    

11. 11 Pour the mixed egg yolk paste into the remaining egg whites and mix evenly from bottom to top

    

12. 12 Pour into the hollow mold and shake vigorously to remove any big bubbles

    

13. 13 Put the baking sheet into the penultimate layer of the preheated oven at 150 degrees and bake for about 35 minutes