Composition details

88g medium flour, 22g corn starch, 4 eggs, 25g corn oil, 70g jujube paste and 35g brown sugar.

Making method of jujube cake

1. weigh the material.

2. Mix whole eggs with brown sugar.

3. Stir the brown sugar and the whole egg evenly with a manual eggbeater.

4. Add the brown sugar into the whole egg with hot water of (40) degrees, and stir with an eggbeater until the brown sugar melts.

5. Beat the egg mixture into fish eyes at low speed, and then beat the egg mixture at high speed.

6. Until the color of the egg liquid becomes lighter, from thin to thick, the egg liquid of the low eggbeater can accumulate on the surface of the egg liquid without disappearing.

7. Carefully mix corn oil and jujube paste by cutting and mixing.

8. Sun-dry the sieved medium flour and corn starch into egg paste for 2-3 times, cut into sections and stir evenly.

9. Pour the stirred cake paste into an 8-inch mold, shake it twice to make big bubbles, preheat the oven for 150 degrees for 60 minutes, fire the second floor from bottom, and cover the cake with tin foil immediately after coloring.

10. Bake jujube sponge cake.

1 1. After being taken out of the furnace, it is buckled on the grid, cooled and demoulded.

12. Dice and eat.