This recipe worths to try, soft, moisture and delicious, especially for ladies.
Prepare time: 20 minutes
Cook time: 35 minutes
Serves: 16 servings
1: 1/2 cup cake & pastry flour (75g), 1/3 tsp baking powder, mix well with a fork;
2: 4 extra large egg whites, ½ tsp white vinegar (or 1/3 tsp cream of tartar), ¼ cup brown sugar (52g);
3: 4 extra large egg yolks, 2 tbsp sugar (28g), 2 tbsp corn oil (27g), 3 tbsp water (45g);
4: 10 dates, ¼ cup water.
Preheat oven at 340F.
1: Dates and ¼ cup in a sauce pot (Picture 1), cover with lid and bring to boil on high heat, then simmer for 15 minutes at low heat. When cool, remove the pits and mince the cooked dates (Picture 2).
2: Separate egg whites and egg yolks in two separate bowls (make sure your bowls and mixer are clean and dry). Add white vinegar to the egg whites and beat with an electric mixer on high speed (Picture 3) until soft peaks form. Then add ¼ cup sugar and beat until stiff, set aside.
2: Beat egg yolks and 2 tbsp sugar (Picture 4) with the electric mixer on high speed for about 2 minutes. Add 2 tbsp corn oil and beat for another minute. Add the rest of ingredients of Ingredient 3) and beat at low speed for 20 seconds.
3: Add flour mixture of Ingredient 1) (Picture 5) and beat at low speed until all combined. Then add minced dates and beat at high speed for a minute until well combined.
4: Add 1/3 of the beaten egg white into the yolk and flour mixture (Picture 6) and mix well. Then pour it back to the remaining 2/3 beaten egg whites (Picture 7). Gently fold with a spatula to mix very well. See my chiffon cake video on folding techniques.
5: Pour batter into a 22×22 cm Pyrex baking dish and smooth the top (Picture 8). Bake in the preheated oven at 340Ffor 35 minutes.
6: Cool the cake upside down for 20 minutes. When cooled, use a knife to loosen sides then cut into 16 pieces before serving. Store leftover cake in an air tight container at room temperature for 2 days or in fridge for up to 5 days.