Some are fruit cream fillings, some are chestnut fillings, some are cheese sandwiches.
But why not try changing the flavor of the chiffon cake itself
And this time the dates + brown sugar is even more skin nourishing for girls!
This recipe requires very few ingredients, so even weight loss girls can relax once in a while!
Enjoy the cake.
low gluten flour
Boiling water for dates
8 inch round cake mould
How to make the date brown sugar chiffon cake (8 inch recipe)
Preheat oven at 150 degrees.
Boil the washed and pitted dates for 15 minutes or until soft.
Fish out the dates and grind them into a paste
Add 25g of brown sugar to the water in which dates are boiled, heat in the microwave and stir until melted.
Add the date paste red dessert and vegetable oil to the egg yolks and mix well.
Sift in the low gluten flour and mix well
(If you find the batter too dry or prefer a moister cake, add a little of the water used to cook the dates)
Add a few drops of lemon juice to the egg white and whisk (you can leave it out if you don’t have it).
Beat until dry foamy, lifting the whisk just enough to have a sharp edge
Add one-third of the egg white batter to the egg yolk batter and stir gently to prevent defoaming
Pour the batter into the moulds from a slightly higher level and give the moulds a few good shakes to create large air bubbles.
Bake in lower middle oven at 150 degrees for 35 minutes.
Immediately after the cake is baked, shake it a few times to release the hot air and invert it, let it cool completely before unmolding or it will be easy to shrink your waist.
2.. If you are decorating the top of the cake with whipped cream, also be sure to let it cool before slicing and buttering it!