Chiffon Date Paste Walnut Cake

Taste: Sweet; Process: Baking; Time: One hour; Difficulty: Ordinary.

Chiffon Date Paste Walnut Cake Cooking Steps

Prepare all the ingredients and measure the weights.

Mix red dates with some water to make date paste, and set aside 100g for later use.

Separate egg yolks and egg whites, and put them in separate bowls. There should be no water or oil in the egg whites, and they should not be mixed with the egg yolks.

Add brown sugar and salt to the egg yolks, and mix well.

Add corn oil in portions, and stir well after each addition.

Add the date paste and mix well.

Sift in the low-gluten flour and mix well. The batter should be thick and smooth.

Add the raisins and mix well.

Preheat the oven to 150 degrees Celsius for 12 minutes. When preheating the oven, put the walnuts in the oven to preheat together, so that they will be more crispy.

Start beating the egg whites. Add granulated sugar in three portions, and continue beating after each addition. The beaten egg whites should be stiff and form straight peaks when the mixer is lifted.

Take one-third of the beaten egg whites and mix it into the egg yolk mixture.

Pour the egg yolk mixture back into the egg whites, and mix well.

The batter is very smooth after mixing.

Pour the batter into an 8-inch mold.

The oven is preheated at this time. Take out the walnuts and place them on the surface of the cake.

Put the cake in the oven and bake at 150 degrees Celsius for 55 minutes with both upper and lower heat. After 20 minutes, the temperature can be reduced to 145 degrees Celsius.

After baking, gently tap the cake and invert it onto a cooling rack to cool.

Invert the cake overnight and remove it from the mold the next morning. The delicious and nutritious walnut cake is perfect for breakfast.