How to make red date chiffon cake

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  1.Choose a clean, oil-free and water-free container, open the eggs and put them in (the egg whites and yolks do not need to be separated), and add the sugar.Use an electric egg beater

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  2. When the egg liquid turns white, stop the egg beater Just make sure the egg liquid doesn't fall off easily when you lift it up! It takes about 10 minutes.

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  3. Pour the flour into the beaten egg liquid in three or four times (I didn’t use it Use a small sieve, just add the flour a few times and it will be ready), use a shovel to turn it up and down to blend it.(Be sure not to make circles, as it will defoaming) Pour the oil in and stir evenly.

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  4. Then, pour a portion of the mixed batter into the mold and then spread it evenly Sprinkle in a layer of chopped red dates (be sure to chop them into very small pieces, otherwise they will sink to the bottom of the batter).Follow these steps before pouring in the batter and sprinkling in the red dates! ! !

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  5.After it is done, shake it hard a few times to knock out the bubbles! Preheat the oven to 175 degrees for two minutes and then bake for 20 minutes.By the way, let me tell you while baking the cake, I use this kind of red dates.There is no core and it is delicious.The dry one needs to be soaked first, which is troublesome and tastes bad.It's dry when put in bread and doesn't taste good!

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  6.Ding...OK! Come and take a look!

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  7.After cutting it, can you smell the fragrance? Haha

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  8.This is the brown sugar chiffon cake I made yesterday! The red dates are put on the cake after it has been baked for eight minutes, otherwise it will all sink, haha

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  9.Come and compare! Want to try another piece?