When it comes to chifeng cake, I can’t remember how many times I have made it, the most common ones are 6-inch and 8-inch. I have never tried the hollow mold before, so I was lucky to get the trial of this mold, and I made a red date Chifeng cake right away, which is very well organized and tastes great.
How to make the jujube chiffon cake
All preparation materials.
Beat the egg white and yolk into an oil-free and water-free container.
Add a little white vinegar to the egg whites and beat until the eye bubbles form.
Then add the sugar three times.
Beat egg whites until stiff and dry.
Add pure milk and salad oil to egg yolk and mix well.
Wash red jujube, remove kernel and chop.
Then pour in the egg yolks.
Sift in the flour and mix well with a spatula from bottom to top in the same direction.
Pour 1/3 of the egg whites into the egg yolks paste and toss with a spatula from bottom to top.
Pour the batter into the remaining egg whites and mix them up from bottom to top.
Pour into the hollow mold and shock the large bubbles vigorously.
Place the pan in a pre-preheated 150-degree oven and bake over the top and bottom of the penultimate layer for about 35 minutes.
- Egg whites must be oil-free and water-free.
- Low gluten flour sifted into the egg yolk, the best direction from the bottom up to mix well.
- Egg whites and egg yolks should also be in the same direction from the bottom up to mix well.
- The temperature of each oven is different, the temperature and time please according to the actual operation of their own oven.