Red Date Chiffon Cake 红枣戚风蛋糕

I bought 2 large packets of red dates (commonly known as jujubes – read the benefits from here) from the TCM shop just because there’s an offer at one for one. Frankly, I have no idea what to do with them other than making soup or dessert. So I thought of making this healthy low calorie Red Date chiffon Cake to enjoy for my afternoon tea. The cake turned out soft and moist with the sweet fragrance of red dates and it was perfect to serve this with a cup of red date goji berry tea.

It didn’t take much time to make red date paste. Just boil the red dates and simmer at low heat till soft for about 15 minutes and remember to keep an eye while boiling the red dates and to add a little more water to prevent it from drying. Then drain out the excess liquid (reserve some red date liquid) and press the soft red dates through a sieve to get the red date paste. After preparing the red date paste, the rest of the steps are just the same as making a normal chiffon cake. Please read for more details from the recipe below.

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Red Date Chiffon Cake

This healthy low calorie Red Date chiffon Cake is soft and moist with the sweet fragrance of red dates and it was perfect to serve this with a cup of red date goji berry tea. 

Author Ann Low

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Afternoon tea, Snack

Cuisine Asian, Chinese

Difficulty Easy

Servings 6

Ingredients

 

MetricUS Customary

• 100 g red dates** - pitted
• 250 g water**
• 4 egg yolks - 65g with shell
• 60 g dark brown sugar
• 120 g red date paste
• 50 g red date liquid
• 50 g corn oil
• 60 g cake flour/plain flour - sifted
• 2 tbsp corn flour (starch) - sifted

Meringue

• 4 egg whites
• 1/4 tsp salt or lemon juice
• 45 g caster sugar

Instructions

 

• Rinse red dates and cut into half, then place in a pot with 250g water. Boil red dates and simmer for about 15 minutes to soft at low heat.
• After boiling the red dates, drain out excess liquid and reserve 50 grams of it, set aside. Then press the soft red dates through a sieve to get 120g of red date paste.
• Combine egg yolks, and dark brown sugar in a bowl, mix well with a hand whisk followed by red date paste. Add red date liquid and corn oil and blend well. Sift in flours the second time into the egg mixture and stir well and set aside.
• Make meringue - Beat egg whites and salt until foamy. Add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks. Fold egg whites into egg yolk batter in 3 batches until combined.
• Fold ⅓ of egg whites into the batter with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture until just combined.
• Pour batter into a 7 inch round removable base pan (no need to grease or line pan).
• Bake in lower second rack with a bowl of water (so that the cake will become more tender and moist ) in the preheated oven 150 degrees C for about 55 - 60 minutes. 
• When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling. Dust with some snow powder on top of the cake if preferred.

Notes

Please keep in mind that all oven temperatures and baking time varies

Keyword red date, red date chiffon cake

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