Oil-free Chiffon Date Cake
Overview
For the chiffon cake, I used an oil-free recipe, which makes it healthier to eat. Chopped jujube grains were added to the cake, giving this small cake a jujube flavor. It also has more jujube flavor and nutrition when eaten.
Tags
Ingredients
Steps
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Ingredients: eggs, red dates, sugar, corn starch, flour.
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Cut the red dates into small pieces and set aside. Mix and sift the cornstarch and flour.
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The egg white is separated from the yolk.
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Add 6 grams of sugar to the egg yolks and stir evenly.
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Add water and mix well.
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Then add sifted flour.
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Stir until there is no dry powder and form an egg yolk paste. Set aside.
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Add 15 grams of sugar, salt and white vinegar to the egg whites.
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Use an electric whisk to beat the egg whites until they become dry peaks.
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Dip the brush into an odorless oil such as butter or soybean oil, and brush the mold with a thin layer of oil.
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Spread some of the date grains on the bottom of the mold.
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Take one third of the egg white batter, pour it into the egg yolk batter and mix evenly.
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Then pour the stirred egg yolk paste into the remaining egg white paste, stir gently without stirring in circles, and stir the flour evenly.
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Sprinkle the remaining dates into the batter, mix evenly and put it into a piping bag. At this time, preheat the oven to 175 degrees for upper heat and 170 degrees for lower heat.
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Squeeze the batter into the mold until it is eighty full, shake it a few times on the table, put it in the oven, raise the heat to 175 degrees, lower the heat to 170 degrees, and bake for 18 minutes.
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Finished product.
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Finished product.
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Finished product.
