red date Qifeng cake recipe

How to Make Red Date Chiffon Cake: A Step-by-Step Guide

Red date chiffon cake, a moist and airy dessert, blends the natural sweetness of red dates with a light, fluffy texture. Here’s a detailed recipe to help you create this delightful treat at home.

Ingredients:

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

- 5 eggs (separated into yolks and whites)

- 70g cake flour

- 60g sugar (divided: 30g for yolks, 30g for whites)

- 40ml vegetable oil

- 60ml milk

- 1 tsp vanilla extract

- Pinch of salt

Steps:

1. Prepare red date paste: Drain soaked dates, blend into a smooth paste with 2 tbsp milk. Set aside.

2. Mix yolk batter: Whisk egg yolks with 30g sugar until pale. Add oil, milk, vanilla extract, and red date paste, mixing well. Sift in cake flour and fold gently until no lumps remain.

3. Whip egg whites: In a clean bowl, beat egg whites with salt until frothy. Gradually add remaining 30g sugar, beat until stiff peaks form.

4. Combine batters: Gently fold 1/3 of the egg whites into the yolk batter to lighten it. Then fold in the remaining whites in two batches, using a spatula to maintain airiness.

5. Bake: Pour the batter into an ungreased 18cm tube pan. Tap the pan gently to release air bubbles. Bake at 160°C for 45-50 minutes until a toothpick comes out clean.

6. Cool: Immediately invert the pan and let it cool completely upside down. Run a knife around the edges to unmold.

Serve this fragrant, red date-infused chiffon cake as a breakfast treat or afternoon snack. Its soft texture and rich flavor make it a crowd-pleaser!