Replenishing qi and nourishing blood---Jujube Sponge Cake

Overview

Red dates are rich in protein, fat, organic acids, vitamins, calcium, iron and other nutrients. Regular consumption of jujubes can improve human immunity, nourish qi and blood, soothe the mind and strengthen the temper. Use red dates to make a nutritious and delicious sponge cake. Cut it into small pieces and add some cream to simply decorate it. It’s not bad for entertaining guests!

Tags

• baking
• children
• healthy recipes
• anemia
• nourishing yin
• cake
• afternoon tea
• replenish qi
• replenishing both qi and blood
• nourishing blood
• brown sugar
• cake flour
• corn oil
• egg
• red date puree
• rum
• sugar
• whipping cream
• salt

Ingredients

Steps

1. 1 Soak the pitted red dates in warm water until they swell, and cook until the dates are soft and rotten.

   

2. 2 Pour the dates and water into a food processor and blend into a puree.

   

3. 3 Take 85 grams of date paste, add corn oil and salt, and mix well.

   

4. 4 Beat the eggs into an oil-free and water-free container, add brown sugar and 3-4 drops of rum, first beat with an electric egg beater at low speed to create a rough foam, then beat at high speed.

   

5. 5 Beat until the egg liquid does not drip when you lift the head.

   

6. 6 Mix the low-gluten flour and salt and sift twice. Spread on the surface of the egg batter in batches. Use a rubber spatula to gently stir evenly. Be careful not to make circles to avoid defoaming.

   

7. 7 Add a small amount of batter to the date paste and mix quickly.

   

8. 8 Pour the jujube paste into the egg paste and mix well.

   

9. 9 Pour into an 18X18cm square mold and shake gently to remove any large air bubbles.

   

10. 10 Preheat the oven to 180 degrees, bake on the upper and lower heat, and on the middle rack for 25 minutes before taking it out of the oven. (Cover with tin foil according to the coloring during the baking process)

    

11. 11 Cool the cake upside down and cut into pieces.

    

12. 12 Add the light cream to the fine sugar and beat at medium speed until 70% creamy. Put it into a piping bag and pipe it on the cake for decoration.