How to make red date chiffon cake

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  1. Peel the red dates and put them in a pot and cook for 15 minutes until soft.rotten.Take it out, put it into a sieve and grind it into puree, filter out the jujube skin,
  

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  2. Soak brown sugar in 25 grams of hot water used to boil red dates, and stir until it melts.Separate the egg whites and egg yolks.The egg white basin must be free of water and oil.The egg yolks should be directly poured into the jujube mud basin

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  3.Add brown sugar water and corn oil, stir evenly,
  

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  4.Screen Add low-gluten flour and mix well in a zigzag pattern,

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  5.Mixed egg yolk paste Pick up is fluid.
  

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  6.Add a few drops of egg white and beat it three times with an ACA electric whisk Add fine sugar,

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  7. Beat until the dry foam has upright sharp corners.
  

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  8.Take one-third of the meringue and egg yolk paste and mix evenly.
  

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  9.Pour it back into the meringue basin and stir evenly.
  

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  10. Pour the mold into the mold and shake it lightly on the table.Bubbles come out.
  Put it into the preheated oven and heat it up and down to 140 degrees for 50 minutes.
  

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  11. After the cake is out of the oven, shake it on the countertop, turn it upside down and let it cool.Remove the film again.

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  12.Cut into a piece, fluffy and soft, rich in jujube aroma, really delicious.