Brown sugar and red dates chiffon cake

Overview

The combination of brown sugar and red dates has such a good effect. The cake is soft and sweet, nourishing Qi and blood, delicious and healthy! The hollow hurricane is quite a challenge for me. It always breaks when I remove it from the mold, which is terrible. This time it is the most successful release. I will talk about my successful experience in detail later, haha!

Tags

• baking
• brown sugar
• corn oil
• egg
• hot water
• low gluten flour
• red dates
• fine sugar
• lemon juice
• salt

Ingredients

Steps

1. 1 Heat the brown sugar and melt the water into brown sugar water, let it warm and set aside; separate the egg whites and egg yolks, put the egg whites in a basin, cover with plastic wrap and put it in the refrigerator to freeze (you read that right, freezing); sift the low-gluten flour and set aside

   

2. 2 Put the egg yolks, caster sugar and brown sugar water in a bowl and stir gently

   

3. 3 Add corn oil and mix well

   

4. 4 Sift in the low-gluten flour that has been sifted once, and use a manual egg beater to mix well

   

5. 5 Add chopped red dates and mix well and set aside (at this time, you can preheat the oven to 180 degrees)

   

6. 6 Freeze the egg whites until thin ice forms on the edge of the basin, take them out, add salt, squeeze in a few drops of lemon juice, add a small amount of fine sugar and beat slowly and gently with a whisk

   

7. 7 First use an electric whisk to beat at slow speed, then beat quickly for 4 minutes until the foam is soft and fluffy and splashes on the side wall of the basin. Add 1/2 remaining granulated sugar

   

8. 8 Beat quickly for another 30 seconds, add the remaining fine sugar, and continue to beat quickly for another 30 seconds to 1 minute

   

9. 9 Beat until the meringue is light and fluffy

   

10. 10 In order to prevent the egg whites from returning to room temperature, whisk them quickly and carefully until the egg whites are shiny. When you lift the whisk, the egg whites will pull up small elastic hooks

    

11. 11 Pour 1/3 of the meringue into the egg yolk batter, use a spatula to quickly mix evenly, then pour it back into the egg white basin, and continue to use a spatula to quickly mix evenly. Specific technique: cut with a scraper from the middle

    

12. 12 The scraper scrapes the bottom of the basin toward the edge of the basin

    

13. 13 Keep the scraper close to the wall of the basin, scrape from the middle to the edge of the basin and turn it upward

    

14. 14 Then press towards the center of the basin

    

15. 15 Finally return to the original position,

    

16. 16 Repeat the scraping motion while turning the basin to quickly mix the cake batter evenly. Make the cake batter even, fluffy and shiny. Use a spatula to pick up the cake batter and turn it over without dripping immediately.

    

17. 17 Pour the cake mold into the cake mold, fill it 70-80%, shake it gently to make the surface of the cake batter smooth, put it into the lower layer of the preheated oven, bake at 180 degrees for 30-35 minutes (the temperature and time are for reference only, be sure to adjust according to your own oven conditions)

    

18. 18 After the cake expands to the maximum extent, it will fall back slightly. Once cracks and brown color appear, it can be taken out of the oven. Drop it from a height of 30 cm, and immediately turn it upside down to cool

    

19. 19 After it cools down, gently press the edge of the cake with your hands to separate it from the mold, then use a demoulding knife to make a circle in the middle along the chimney, and you can take it out.