Red Date Chiffon

Red Date Chiffon

Overview

I learned how to make cakes, and now I think about making cakes every day. I make them in the afternoon the day before and have them for breakfast the next day. I can eat them directly when I’m hungry in the morning. This time I made red date chiffon, which was quite delicious. This is a random mix of ingredients that I made myself. Maybe because of my lack of experience, the batter is a little thin, but the resulting cake is still delicious. The cake is still very soft, and the addition of red dates changes the taste, which is still good.

Tags

Ingredients

Steps

  1. Have materials ready.

    Red Date Chiffon step 1

  2. Separate the egg whites and place each in a clean, water-free and oil-free basin. Note that there should be no egg yolk inside the egg white.

    Red Date Chiffon step 2

  3. Pour the water and oil into the egg yolk basin, shake gently a few times, and set aside.

    Red Date Chiffon step 3

  4. Start beating the egg whites. Beat the egg whites with the electric egg beater at low speed. Turn to high speed and beat until the egg whites can lift up into sharp hooks. Then add one-third of the sugar.

    Red Date Chiffon step 4

  5. Continue to beat the egg whites at high speed until there is resistance and the egg beater becomes heavier. Lift the egg beater and a sharp hook appears again. This time the egg whites become obviously even and fine. At this time, add one-half of the white sugar.

    Red Date Chiffon step 5

  6. Continue to beat at high speed to form sharp hooks. Add the remaining fine sugar and cornstarch, stir gently for a few times, and beat at medium speed until the cornstarch is evenly mixed.

    Red Date Chiffon step 6

  7. Finally, stir the egg white vertically at low speed for a few times, and let the beaten meringue sit for two to three minutes. It’s almost enough to beat to this level, but don’t beat it for too long, otherwise the egg whites will become dry and rough.

    Red Date Chiffon step 7

  8. Sift low-refined flour into the egg bowl.

    Red Date Chiffon step 8

  9. Use a hand mixer to stir evenly. It will take about 2 to 3 minutes until the egg yolk paste becomes thick.

    Red Date Chiffon step 9

  10. Peel and chop the red dates. The red dates should be washed and dried in advance.

    Red Date Chiffon step 10

  11. Check the egg whites, then divide one-third of the egg whites into the egg yolk batter, use a spatula to cut and mix evenly.

    Red Date Chiffon step 11

  12. Then pour the beaten egg batter into the remaining egg whites, and mix evenly using the stirring technique.

    Red Date Chiffon step 12

  13. Mix and then pour the chopped red dates into the egg batter and mix evenly.

    Red Date Chiffon step 13

  14. Slowly pour it into the mold from a height of about 15 cm, and then shake out the big bubbles.

    Red Date Chiffon step 14

  15. Then put the cake batter into the preheated oven and bake at 160 degrees for 35 to 40 minutes.

    Red Date Chiffon step 15

  16. After baking the cake, take it out and smash it twice, turn it upside down and let it cool, then unmold it.

    Red Date Chiffon step 16

  17. The cake is also very fluffy.

    Red Date Chiffon step 17