2. Remove the core from jujube.

3. Put it on the chopping board and cut it into squares.

4. Prepare the milk.

5. Soak the diced red dates in the milk, so that all the milk can penetrate into the red dates.

6. Four eggs are ready.

7. 140g low-gluten flour, 3g baking powder and 2g salt are mixed.

8. 80 grams of brown sugar is fine.

9. 90 grams of salad oil is ready.

10.4 eggs+brown sugar in the pot.

1 1. Stir the sugar and eggs with a manual whisk.

12. Then beat the sugar with electric egg beater at medium speed, and quickly beat it into a thick shape (I put 45-degree hot water at the bottom of my basin, which is beneficial to the whole egg).

13. Slow down for 2 minutes to break large bubbles into small ones.

14. When the volume of the egg liquid expands and the egg liquid is fine, you can draw an 8-character on the surface, and the font will not disappear immediately.

15. Then add milk dates and stir them up and down with a rubber knife.

16. Then add salad oil and stir it up and down with a rubber knife. Don't stir in circles, or the egg liquid will defoam. Preheat the oven in advance 150 degrees for 5 minutes. According to the temperature of your oven.

17. Sieve in the low flour, baking powder and salt which have been sieved twice, and stir quickly.

18. Put the mixed jujube cake batter into the cake paper cup.

19. Bake in the oven 145 for 20 minutes. According to the temperature of your oven.

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20. It's out of the oven.