Chiffon Jujube Cake
Overview
A few days ago, my mother said she wanted to eat jujube cake, so I went to the supermarket to buy some. I thought I would be more confident in making it myself, so I found multiple versions of jujube cake recipes online. I combined the strengths of each family, and after several trials and improvements, this time it was a success.
Tags
Ingredients
Steps
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Wash the Hotan jujube, put it in a pot, add water and boil for 10 minutes, then turn off the heat and soak for another hour and take it out.
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Peel off the jujube skin and jujube core with your hands.
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Put the jujube meat into a bowl, use a spoon to grind the jujube meat into jujube paste and set aside. You can make more at once and freeze it in the refrigerator, then microwave it when needed.
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Take a small basin and add egg yolk, milk, corn oil, date paste, and 10 grams of brown sugar in sequence.
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Beat well with a hand mixer.
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Add flour and baking powder and mix well until a smooth egg yolk paste without particles.
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Take another container to put the egg whites, add 50 grams of brown sugar in three batches and beat until wet peaks form.
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Add one-third of the egg whites to the egg yolk paste and mix evenly.
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Then pour the egg yolk batter back into the egg white batter and mix evenly.
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Pour the evenly mixed cake batter into the mold, shake it a few times to remove large bubbles, and heat the oven to 150 degrees for 30 minutes. Determine the temperature and time according to the conditions of each oven.
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Baking.
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Once baked, keep an eye on it to prevent it from burning.
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Yes, it smells good when kissed.
