red dates Qi Feng

How to Make a Red Date Chiffon Cake: A Complete Guide

Red date chiffon cake, a moist and airy dessert with natural sweetness from jujubes, is a delightful treat. Here’s a step-by-step guide to crafting this perfect blend of flavors and textures.

Ingredients: 100g red dates (pitted, soaked in hot water until soft), 5 eggs (separated), 80g cake flour, 60g sugar (divided), 50mild oil, 60ml milk, 1 tsp vanilla extract, and a pinch of salt.

Steps:

1. Prepare red date paste: Blend soaked dates into a smooth paste, adding 2 tbsp of the soaking water if needed. Set aside.

2. Mix dry & wet ingredients: Sift cake flour with salt. In a bowl, whisk egg yolks, 30g sugar, oil, milk, vanilla, and date paste until well combined. Gradually fold in the flour mixture.

3. Whip egg whites: In a clean, grease-free bowl, beat egg whites until foamy. Gradually add the remaining 30g sugar, continuing to beat until stiff peaks form.

4. Combine gently: Gently fold one-third of the egg whites into the yolk mixture to lighten it, then fold in the remaining whites in two batches, maintaining airiness.

5. Bake: Pour the batter into an ungreased 18cm tube pan. Tap the pan to release air bubbles. Bake at 160°C for 35-40 minutes until risen and golden.

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

Serve this fragrant, melt-in-your-mouth cake as a snack or dessert, and enjoy the harmony of red dates and fluffy chiffon!