Candied date matcha chiffon cake

Overview

I went to the mall and bought some candied dates. I ate them as they were and didn’t want to waste them, so I used them to frame cake noodles

Separate the egg yolks from the egg whites, set the egg whites aside for later use, add the egg yolks to the sugar and mix well
Add milk and mix well
Add corn oil and mix well
Add sifted cake flour and matcha powder, mix well and set aside
Add a few drops of lemon juice to the egg whites and beat with a whisk on low setting
When dense bubbles appear, add some sugar and continue to beat
Whip until slightly textured, add some sugar and continue to whip
Scrape the meringue around the edges and finally add sugar
If the egg beater feels resistance and obvious lines appear, it means the egg beater has been beaten successfully
Mix the egg batter on one side slightly
Add part of the meringue and stir vigorously
Stir evenly and then add part of the meringue and continue to stir
Stir evenly, add the remaining meringue, and continue to stir evenly
The meringue on the edge should also be folded evenly
Add candied dates to the prepared cake mold and pour in the mixed cake batter
Bake in a preheated oven at 150 degrees for 60 minutes, shake it out and turn it upside down to cool immediately
After completely cool, remove from the mold and cut into pieces for serving