Brown Sugar Date Cake

Ingredients:

Non-kernel dates 50g, corn oil 35g, 4 eggs, 50g of low gluten flour, 40g of brown sugar.

Practice:

1. 50g of non-kernel dates, steamed for 10 minutes, and then put into the blender, add the right amount of water, beat into date puree;

2. Date puree poured into the corn oil. Fully stirred emulsification;

3. Then sieve into the low gluten flour, Z-shaped stir evenly;

4. Finally into the egg yolks, Z-shaped range mix evenly;

5. Egg whites into the refrigerator for 30 minutes to take out, pour 1/3 brown sugar, whisk until dense, and then pour 1/3 of the brown sugar, beating until the appearance of the texture;

6.

7. Pour 1/3 of the whipped egg whites into the date paste and mix well;

8. Pour the date paste into the remaining egg whites and mix well;

9. Pour the batter into a 6-inch round mold, shake it a little more to get rid of any air bubbles, and then put it in the oven at 130°C for 60 minutes, and then turn it to 145°C and bake for 10 minutes. 10 minutes.