red dates and brown sugar Qifeng cake recipe

How to Make a Red Date and Brown Sugar Chiffon Cake

Red date and brown sugar chiffon cake, a moist and fragrant treat, blends the earthy sweetness of red dates with rich brown sugar. Here’s a simple recipe to guide you.

Ingredients:

- 100g red dates, pitted and soaked in warm water until soft

- 80g brown sugar

- 4 eggs (separated)

- 80g cake flour

- 50ml vegetable oil

- 60ml milk

- 1 tsp vanilla extract

- Pinch of salt

Steps:

1. Prepare red date paste: Blend soaked dates with 30ml of their soaking liquid until smooth. Mix in brown sugar and set aside.

2. Make batter: Whisk egg yolks, oil, milk, and vanilla extract. Add date paste and mix well. Sift in flour and salt, fold gently until no lumps remain.

3. Whip egg whites: Using a clean bowl, beat egg whites until frothy. Gradually add the remaining 50g brown sugar, continuing to beat until stiff peaks form.

4. Combine: Gently fold one-third of the egg whites into the batter to lighten it, then fold in the remaining whites until just blended.

5. Bake: Pour the batter into a 17cm ungreased chiffon pan. Tap the pan to remove air bubbles. Bake at 160°C for 40-45 minutes, or until a skewer comes out clean.

6. Cool: Invert the pan immediately and let cool completely before removing.

Serve this fluffy, aromatic cake as a dessert or afternoon snack—it pairs perfectly with a cup of tea!