Red Date Chiffon (French Bakery 4-inch Heightened Round Mold)

Red Date Chiffon (French Bakery 4-inch Heightened Round Mold)

Overview

Use red dates and brown sugar to make chiffon cake, delicious and nutritious!

Tags

Ingredients

Steps

  1. Add brown sugar and vegetable oil to red date puree

    Red Date Chiffon (French Bakery 4-inch Heightened Round Mold) step 1

  2. When separating the eggs, knock the yolks directly into the egg white basin

    Red Date Chiffon (French Bakery 4-inch Heightened Round Mold) step 2

  3. Add sugar to the egg whites in three batches and beat until dry foam

    Red Date Chiffon (French Bakery 4-inch Heightened Round Mold) step 3

  4. Use an electric whisk to beat the egg yolk liquid evenly

    Red Date Chiffon (French Bakery 4-inch Heightened Round Mold) step 4

  5. Sift in low-gluten flour and stir evenly

    Red Date Chiffon (French Bakery 4-inch Heightened Round Mold) step 5

  6. Add one-third of the meringue to the egg yolk paste, mix evenly

    Red Date Chiffon (French Bakery 4-inch Heightened Round Mold) step 6

  7. Pour the mixed cake batter back into the egg white bowl and mix evenly

    Red Date Chiffon (French Bakery 4-inch Heightened Round Mold) step 7

  8. Pour the cake batter into 2 French bakery 4-inch tall round molds and tap out any air bubbles

    Red Date Chiffon (French Bakery 4-inch Heightened Round Mold) step 8

  9. Place in the middle rack of the preheated oven and heat up and down from 105 degrees for 30 minutes to 120 degrees for 30 minutes

    Red Date Chiffon (French Bakery 4-inch Heightened Round Mold) step 9

  10. After it is evenly colored, take it out of the oven, shake it hard a few times, turn it upside down, remove it after it has cooled completely, cut it into pieces and enjoy

    Red Date Chiffon (French Bakery 4-inch Heightened Round Mold) step 10