Chinese · Dessert
Red Bean Paste Cake
A soft, Chinese-bakery-style chiffon-sponge cake built on whipped egg whites and yolk batter, swirled through the middle with a smooth, lightly sweet red bean-style paste for pockets of dense fruity sweetness against the airy crumb.
$1
20 minsPrep
34 minsCook
64 minsTotal
MediumLevel
Nutrition per serving
287Calories
5.4gProtein
9.9gFat
45.9gCarbs
30.7gSugar
2.7gFiber
234mgSodium
94mgChol
1.4gSat Fat
268mgPotassium
43mgCalcium
1.4mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Tsingtao Beer
local
Jasmine Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 160°C and line a 10cm/4 inch round cake tin with parchment.
2
Separate the eggs; whisk the yolks with vegetable oil, whole milk and vanilla extract until smooth and pale.
3
Sift the cake flour and salt into the yolk mixture and fold gently until just combined and lump-free.
4
In a clean bowl, whisk the egg whites to soft peaks, then gradually add the sugar and whisk to stiff, glossy peaks.
5
Fold one third of the whipped whites into the yolk batter to loosen it, then fold in the remainder in two batches, keeping as much air as possible.
6
Pour half the batter into the prepared tin, dollop spoonfuls of the sweetened date paste over the surface and swirl gently with a skewer, then top with the remaining batter.
7
Tap the tin once on the counter to release large bubbles and bake for 32-35 minutes until well risen and a skewer comes out clean.
8
Invert the cake onto a wire rack still in its tin to cool upside down for 10 minutes to prevent sinking, then unmould fully and cool completely before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 50g50g Egg, separated,
- 30g30g Cake Flour, sifted,
- 22g22g Sugar White,
- 14g14g Vegetable Oil,
- 16g16g Whole Milk,
- 60g60g Date, cooked down to sweetened red bean-style paste with adzuki substitute omitted; used as smooth filling swirl,
- 2g2g Vanilla Extract,
- 1g1g Salt,
