Eight-inch chiffon jujube cake

Eight-inch chiffon jujube cake

Overview

Add some red dates to the chiffon cake for a unique flavor😋

Tags

Ingredients

Steps

  1. Separate the whites and yolks of five eggs into two oil-free and water-free basins

    Eight-inch chiffon jujube cake step 1

  2. Add 20 grams of sugar to the egg yolks and mix well

    Eight-inch chiffon jujube cake step 2

  3. Add 60 grams of milk and mix well

    Eight-inch chiffon jujube cake step 3

  4. Add 50 grams of corn oil and 1 gram of salt and mix well

    Eight-inch chiffon jujube cake step 4

  5. Sift in 120g of low flour and mix well

    Eight-inch chiffon jujube cake step 5

  6. Remove the core from 100 grams of red dates, chop them into pieces, the more chopped the better, put them into the egg yolk paste

    Eight-inch chiffon jujube cake step 6

  7. Mix the egg yolk batter evenly

    Eight-inch chiffon jujube cake step 7

  8. Weigh 60 grams of brown sugar

    Eight-inch chiffon jujube cake step 8

  9. Use an electric whisk to beat the egg whites until large bubbles form. Add 20 grams of brown sugar and continue beating

    Eight-inch chiffon jujube cake step 9

  10. Whisk until fine bubbles form, then add 20 grams of sugar and continue whipping

    Eight-inch chiffon jujube cake step 10

  11. When there are obvious lines, lift the egg beater. The sharp corners of the meringue on the egg beater cannot be straight and will bend. Add the last 20 brown sugar and continue to beat

    Eight-inch chiffon jujube cake step 11

  12. Whip the meringue at high speed until fine lines appear. Lift the whisk and the sharp corners of the meringue are straight and not bent. At this time, the meringue is ready (preheat the oven to 150 degrees)

    Eight-inch chiffon jujube cake step 12

  13. Add one-third of the meringue into the egg yolk batter and mix evenly with a rubber spatula

    Eight-inch chiffon jujube cake step 13

  14. Pour the mixed batter into the remaining meringue and mix evenly

    Eight-inch chiffon jujube cake step 14

  15. Pour the mixed batter into the eight-inch chiffon cake mold, tap it twice gently to knock out the big air bubbles inside

    Eight-inch chiffon jujube cake step 15

  16. Put it in the preheated oven, middle and lower racks, at 140 degrees for 40 minutes, and then at 155 degrees for 20 minutes (pay attention when baking, and adjust at any time according to the different conditions of your own oven)

    Eight-inch chiffon jujube cake step 16

  17. The baked cake was slammed twice on the table

    Eight-inch chiffon jujube cake step 17

  18. Immediate deduction

    Eight-inch chiffon jujube cake step 18

  19. Unmold after cooling

    Eight-inch chiffon jujube cake step 19

  20. Finished product

    Eight-inch chiffon jujube cake step 20

  21. Finished product

    Eight-inch chiffon jujube cake step 21

  22. Finished product

    Eight-inch chiffon jujube cake step 22