How to make 8-inch red date chiffon cake. Secrets of baking sweet date chiffon cake.

Red date chiffon cake is the most difficult temptation for every girl to resist. Red dates, brown sugar, and milk are all excellent foods for girls to maintain their beauty. Paired with the softness of chiffon cake, this is a delicacy in the world. Hurry up and make an 8-inch red date chiffon cake. You can eat it yourself and give it to your girlfriends. It’s very respectable.

Ingredients:

4 eggs, 100g of pitted date meat, 50g of Taikoo brown sugar, 30g of Taikoo fine white sugar, 85g of low-gluten flour, corn oil or 40g of salad oil, 40g of milk or the same amount of water.

How to make 8-inch red date chiffon cake:

Prepare the materials: wash the red dates, remove the core and crush them into red dates foam.
4 eggs, separate egg whites and yolks. Choose two oil-free and water-free containers to store the egg whites in the refrigerator for later use. Egg whites cannot be mixed with egg yolks.
Add the brown sugar to the egg yolks and stir evenly in a clockwise direction until melted. You can heat it slightly to make the brown sugar melt faster.
Add corn oil and stir evenly in a clockwise direction. Choose unflavored vegetable oil.
Then, add milk and stir clockwise until evenly mixed.
After sifting the flour 2-3 times, sift it into the egg yolk paste.
Mix evenly in a clockwise direction until there is no graininess. If the flour is mixed too much, the flour will easily become glutenous.
Finally add the minced jujube meat, stir well from bottom to top, and set aside.
Beat egg whites: first add a few drops of white vinegar or lemon juice (easy to beat). Preheat the oven: Adjust the oven to 170 degrees and preheat for 10 minutes.
Use the egg beater at low speed, beat the egg whites until they form fish-eye bubbles, and add one-third of the white sugar. Turn the egg beater on high speed and continue beating.
While beating at high speed, add the sugar to the egg whites in two batches.
Beat the egg whites until they have fine lines and small corners can be seen when you lift the egg beater. If you beat the egg whites too much, the chiffon cake will easily crack.
Add one-third of the beaten egg whites to the egg yolk paste, and mix evenly from bottom to top.
Add the egg whites to the egg yolk batter in two additions, and mix evenly to form a red date chiffon cake batter. Pour the red date chiffon cake batter into the mold, and drop the mold vertically six or seven times from a height of 40cm to release large bubbles.
Adjust the oven temperature to 140 degrees, place the red date chiffon cake batter on the middle and lower layers and bake for 50 minutes.
Take out the red date chiffon cake and insert a toothpick into the cake tissue. If the cake tissue does not come out, the cake is cooked. Otherwise return to the oven and bake for another 10 minutes. Drop the baked cake mold a few more times to release the heat and turn it upside down to prevent shrinkage.
Unmould the red date chiffon cake after it has cooled completely.
The real red date chiffon cake is ready, with ruddy color and fragrant aroma. Follow the steps of red date chiffon cake and make a delicious date cake.