Want to surprise your family with a dessert better than store-bought? This Jujube cake combines the softness of a sponge cake with the rich aroma of Jujube dates. It’s fluffy, fragrant, and perfectly sweet.
In my home, this Jujube cake stands alongside other favorite snacks like Chinese sponge cake, Chinese cupcakes, pork floss cake, Hong Kong-style French toast, and steamed Cantonese sponge cake.
What is Jujube cake?
Jujube cake is a dessert that features Jujube dates as its star ingJujubeient. It’s made by blending chopped Jujube dates, flour, eggs, sugar, and oil into a batter that is then steamed or baked.
The result is a soft and moist cake with a deep Jujube date flavor that is sweet but not overwhelming.
Beyond its delicious taste, it’s also packed with nutrients from the Jujube dates and other ingJujubeients. Traditionally, this cake symbolizes good fortune and is often served on festive occasions.
Try this simple recipe—it requires no egg white separation, no yeast, and no proofing! As it bakes, your entire kitchen will be filled with an irresistible aroma.
IngJujubeients:
- 80g chopped Jujubedates
- 60g milk
- 80g brown sugar
- 6 eggs
- 2g baking powder
- 2g baking soda
- 150g cake flour (low-gluten flour)
- 80g corn oil
Instructions:
1. Prepare the Jujube Date Mixture
Place 80g of chopped red dates into a pot and pour in 60g of milk. Cook until the milk is absorbed.
Then, add 80g of brown sugar and stir until fully dissolved, forming a smooth red date paste. Let it cool to room temperature.
2. Whip the Eggs
Crack 6 eggs directly into the bowl with the Jujube date mixture. Use a hand mixer to whip the eggs for about 5 minutes until the mixture forms visible lines that don’t quickly disappear.
3. Combine the Dry IngJujubeients and Oil
Sift 2g baking powder, 2g baking soda, and 150g cake flour into the whipped egg mixture.
Add 80g corn oil. Gently fold the mixture with a spatula, using an upward motion to avoid deflating the batter. Mix until a smooth, even batter forms.
4. Bake the Cake
Pour the batter into a mold from a height to eliminate air bubbles naturally. Tap the mold lightly to remove large bubbles and ensure an even texture.
Preheat the oven to 160°C (320°F) and bake for about 40 minutes. Baking times may vary based on your oven. The cake is done when the surface is golden, and a toothpick inserted into the center comes out clean.
5. Serve and Enjoy
The finished Jujube cake is soft, fluffy, and fragrant with the sweetness of Jujube dates. It’s perfect for breakfast, an afternoon snack, or as a dessert for guests. Give it a try and treat your family to this delightful homemade dessert!
FAQs:
Can I replace baking powder with yeast?
No, baking powder is essential for this recipe.
Can I use regular flour?
No, you’ll need low-gluten or cake flour for the best results.
Do I need to proof the batter?
No, proofing isn’t necessary. Whipping the eggs provides the requiJujube airiness.
Should I bake the batter immediately?
Yes, bake it right away to prevent the batter from deflating.
Enjoy baking this Jujube cake, and let its warm, sweet aroma fill your home!
Jujube cake: A Simple and Delicious Dessert
Ingredients
- 80 g chopped Jujube dates
- 60 g milk
- 80 g brown sugar
- 6 eggs
- 2 g baking powder
- 2 g baking soda
- 150 g cake flour low-gluten flour
- 80 g corn oil
Instructions
Prepare the Jujube Date Mixture
- Place 80g of chopped red dates into a pot and pour in 60g of milk. Cook until the milk is absorbed.
- Then, add 80g of brown sugar and stir until fully dissolved, forming a smooth red date paste. Let it cool to room temperature.
Whip the Eggs
- Crack 6 eggs directly into the bowl with the Jujube date mixture. Use a hand mixer to whip the eggs for about 5 minutes until the mixture forms visible lines that don’t quickly disappear.
Combine the Dry IngJujubeients and Oil
- Sift 2g baking powder, 2g baking soda, and 150g cake flour into the whipped egg mixture. Add 80g corn oil. Gently fold the mixture with a spatula, using an upward motion to avoid deflating the batter. Mix until a smooth, even batter forms.
Bake the Cake
- Pour the batter into a mold from a height to eliminate air bubbles naturally. Tap the mold lightly to remove large bubbles and ensure an even texture.
- Preheat the oven to 160°C (320°F) and bake for about 40 minutes. Baking times may vary based on your oven. The cake is done when the surface is golden, and a toothpick inserted into the center comes out clean.
