Chiffon jujube walnut cake

Overview

I have made a jujube paste cake before, and it is also very delicious. However, the cake does not rise much when baked. It uses whole eggs to beat, so I separate the egg yolk and protein, add fine sugar to the egg white and beat it. Just like making chiffon, add brown sugar to the egg yolk. After testing, the effect is very good, I will do this later I make it often, and it is always good every time. The cake rises very well when baked, does not shrink or collapse after cooling, and tastes very good. This cake is very nutritious. It can be eaten in moderation for breakfast, and paired with a glass of milk, it can supplement the nutritional needs of the day. It is the best choice for children or women.

Tags

• baking
• children
• afternoon tea
• big red dates
• brown sugar
• cake flour
• egg
• raisins
• refined salt
• walnut kernels
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Prepare the ingredients and weigh them

   

2. 2 Add appropriate amount of water to big red dates and stir into date puree. Take 100 grams and set aside

   

3. 3 Separate the egg yolk and protein and put them in separate basins. There should be no water or oil in the egg white, and the egg yolk cannot be mixed

   

4. 4 Add brown sugar and salt to the egg yolks and mix thoroughly

   

5. 5 Add corn oil in portions, stirring well each time

   

6. 6 Pour in jujube puree and stir evenly

   

7. 7 Sift in the low-gluten flour and mix evenly until the mixed egg batter is thick and smooth

   

8. 8 Add raisins and mix well

   

9. 9 At this time, preheat the oven to 150 degrees for 12 minutes. When preheating the oven, put the walnut kernels in the oven and preheat them together to make the walnut kernels crispier

   

10. 10 At this time, start beating the egg whites. Add the fine sugar in three batches. Continue to beat after each addition. When the egg beater is well whipped, you can see straight sharp corners when you pull out the egg beater and the egg whites are stiff

    

11. 11 Add one-third of the egg whites into the egg yolks and mix evenly

    

12. 12 Then pour the mixed egg yolk paste back into the egg whites and mix evenly

    

13. 13 The mixed egg batter is very smooth

    

14. 14 Pour into an eight-inch mold

    

15. 15 At this time, the oven has just finished preheating. Take out the walnut kernels and place them on the surface

    

16. 16 Put it in the oven and bake at 150 degrees for 55 minutes. When the remaining 20 minutes are left, lower the heat to 145 degrees

    

17. 17 After taking it out of the oven, flip it upside down, place it on a drying rack, and let cool

    

18. 18 Cook it overnight and unmold it early the next morning. The beautiful walnut cake is ready for breakfast. It is nutritious and delicious