Red Date Paste: 85g
Corn Oil: 30ml
Granulated Sugar
10g 1. Soak pitted dates in warm water until plump, then cook until soft and mushy. 2. Transfer the dates along with the water into a food processor and blend into a paste. 3. Take 85g of the date paste and mix it with corn oil and salt until well combined. 4. Crack eggs into an oil-free and water-free container. Add brown sugar and 3-4 drops of rum. Use an electric mixer to beat at low speed until coarse bubbles form, then switch to high speed and whip until stiff peaks form. 5. Whip until the egg mixture does not drip when the beaters are lifted. 6. Sift cake flour and salt together twice. Gradually sprinkle the sifted mixture over the egg batter. Gently fold it in using a rubber spatula, taking care not to stir in a circular motion to avoid deflating the batter. 7. Take a small amount of the batter and add it to the date paste. Mix quickly until combined. 8. Pour the date paste mixture into the main egg batter and fold until evenly incorporated. 9. Pour the batter into an 18x18cm square baking pan. Gently tap the pan on the counter to release any large air bubbles.10. Preheat the oven to 180°C. Bake the cake on the middle rack for 25 minutes using both top and bottom heat. (Cover with foil during baking if the surface browns too quickly.)
11. Invert the cake and allow it to cool completely before slicing into pieces. 12. Whip the whipping cream with fine sugar at medium speed until it reaches 70% stiffness. Transfer it into a piping bag and decorate the cake as desired.
