Date Chiffon Cake

Prepare the ingredients;

Make jujube puree first: wash the jujubes and use a pit remover to remove the jujube pits;

Pour half of the water into the pot and simmer over medium-low heat for 20 minutes;

Let the cooked jujubes cool, pour the jujubes and water into a blender, stir into a paste, let cool and set aside;

Make cake; use 2 clean basins without water or oil to separate egg yolks and protein;

Add 5 grams of white sugar to the egg yolks and stir until the sugar melts (remaining 30 grams are set aside);

Add vegetable oil and stir until emulsified;

Add date paste and stir evenly;

Add milk and mix well;

Sift in the low-gluten flour in a "Z" shape and mix into dry flour (please do not over-mix to avoid gluten);

Finally, there is a thick egg yolk and jujube paste;

Add a little lemon juice to the egg whites, beat with an electric egg beater until it forms a rough foam, add 10 grams of white sugar;

When beating until texture appears, add 10 grams of white sugar;

Beat until the texture does not disappear and then add the last 10 grams of white sugar;

Finally, beat the egg whites until an inverted tip appears when you lift the whisk;

Use a spatula to scoop out one-third of the egg whites and put it into the egg yolk and jujube paste;

After mixing the two evenly, pour in the remaining two-thirds of the egg white;

Use a spatula to stir evenly again until it becomes a fine and smooth cake-jujube paste;

Pour all the cake jujube paste into the mold;

Smooth the surface with a scraper, lift the mold and shake it downwards a few times;

Place in the middle and lower racks of a preheated 150 degree oven for about 60 minutes;

After taking it out of the oven, shake it downwards a few times, immediately place it upside down on the mouth of the beer bottle, and let it cool completely (preferably for three hours) to release it from the mold;

Finished product pictures

Finished product pictures

Finished product pictures

Overview

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Ingredients

Steps