Red date brown sugar chiffon cake

Red date brown sugar chiffon cake

Overview

This chiffon cake is soft and smooth with a bit of chewy texture from red dates and a faint special flavor from brown sugar. It tastes good and nourishes the blood and skin. You can try it~~

Tags

Ingredients

Steps

  1. Wash the red dates and dry them, then remove the core and chop them into fine pieces. The finer the better, so as not to affect the taste of the finished product due to the jujube skin.

    Red date brown sugar chiffon cake step 1

  2. Separate the egg yolks and egg whites, add a few drops of white rice vinegar to the egg whites, and let rest for about 5 minutes.

    Red date brown sugar chiffon cake step 2

  3. Add brown sugar powder, water, and corn oil to the egg yolk bowl and beat evenly.

    Red date brown sugar chiffon cake step 3

  4. Sift the cake flour into the egg yolk mixture and stir until there are no lumps.

    Red date brown sugar chiffon cake step 4

  5. Add 60g of red dates and mix well. The remaining 20g of red dates are set aside.

    Red date brown sugar chiffon cake step 5

  6. Use an electric mixer to beat at low speed until coarse foam appears, then add 1/3 of the white sugar.

    Red date brown sugar chiffon cake step 6

  7. Change the electric egg beater to medium speed and continue to beat the egg whites until they become larger in volume and have fine foam, then add 1/3 of the white sugar.

    Red date brown sugar chiffon cake step 7

  8. Whisk until the egg whites form lines, then add the remaining 1/3 of the sugar and continue whipping.

    Red date brown sugar chiffon cake step 8

  9. Beat until the peaks of the egg whites can stand upright, the bowl is turned upside down, and the egg whites will not fall down, that means the egg whites have been beaten successfully.

    Red date brown sugar chiffon cake step 9

  10. Add 1/3 of the meringue into the egg yolk batter, use a rubber spatula to cut up and down and mix evenly.

    Red date brown sugar chiffon cake step 10

  11. Pour the egg yolk paste into the remaining 2/3 of the meringue, use a rubber spatula to cut up and down and mix evenly. This cutting and mixing process should be as fast as possible to prevent the meringue from defoaming.

    Red date brown sugar chiffon cake step 11

  12. Spread the remaining 20g of red dates evenly on the bottom of the cake mold.

    Red date brown sugar chiffon cake step 12

  13. Pour the cake batter into the cake mold, smooth it out with a hand, and then shake it vigorously on the table a few times to knock out any big air bubbles.

    Red date brown sugar chiffon cake step 13

  14. Put the cake batter into the preheated oven, lower the rack at 160 degrees, bake for about 45 minutes, take it out and let it cool.

    Red date brown sugar chiffon cake step 14