Red Date Honey Bean Chiffon Cake

Overview

How to cook Red Date Honey Bean Chiffon Cake at home

Tags

• baking
• big red dates
• cake flour
• egg
• olive oil
• white sugar
• honey beans
• milk

Ingredients

Steps

1. 1 Separate the egg whites from the egg whites. The bowl containing the egg whites must be water-free and oil-free

   

2. 2 Beat the egg yolks and add 10 grams of sugar and stir. Add 70 grams of milk and 65 grams of olive oil. Add 100 grams of sifted flour and 3 grams of cream of tartar (the cream of tartar can prevent the beaten egg whites from defoaming) and stir evenly

   

3. 3 red dates, cored and crushed in a blender

   

4. 4 Add the chopped red dates to the egg yolk liquid and stir evenly.

   

5. 5 Add a few drops of white vinegar to the egg whites, beat until the fish eyes become large and add an appropriate amount of sugar. Add sugar twice halfway

   

6. 6 Beat until the peaks of the egg whites are short and firm without sagging when the whisk is lifted.

   

7. 7 Take one-third of the egg whites and egg yolks and mix them up and down in a stir-fry manner. Add in three times and stir

   

8. 8 Pour the mixed egg batter into the chiffon mold, sprinkle in 10 grams of honey red beans, and shake the mold several times to release the air inside.

   

9. 9 Preheat the oven to 160 degrees and bake for 40 minutes. After taking it out of the oven, turn the mold upside down

   

10. 10 After cooling, remove from the mold