Eggs 2, white sugar 45g, milk 50ml, date mud 50g, low gluten flour 50g, oil 1 tbsp (15ml), baking powder 1 teaspoon (5g), tools: egg beater, baking tray (cake mold), screen, cooking paper, oven, rubber knife
Separate the egg white and yolk of two eggs, stir the egg white with a beater, add 30g white sugar three times while beating until it is passed (the egg white color becomes white and can be erected).
Put 2 yolks in a bowl, add the remaining (15g) sugar, milk and oil to stir well.
Add date mud into the mixture of yolk and stir it into a thin paste.
Mix the flour with low gluten and baking powder well. After sifting, add the mayonnaise paste into the paste. Mix well into the paste. Do not stir at this time to avoid the strength of the batter.
Carefully cut the egg white into the batter with a rubber knife. Do not stir it back and forth. Mix gently.
The cake mould is padded with a layer of cooking paper, and the jujube paste is evenly spread on the bottom of the plate.
Put it in a preheated oven to 170 degrees, and bake for 40 minutes at the same time.
White sugar is easier to foam when egg white is added at the time of mixing, and it needs to be stirred in one direction.
Egg white is easy to shrink when it comes to oil, so when you pass egg white and stir jujube paste, you must use clean and oil-free tools.