Sam's Recipe - Delicious Jujube and Walnut Cake

Successfully recreated Sam's Club's popular red date and walnut cake at home! It's low in oil and sugar, so it's guilt-free! The cake has a soft and fluffy texture with fine, even air pockets. It's neither as greasy and heavy as a traditional honeycomb cake, nor as oily and cloying as a pound cake. The overall taste is refreshing and not dry. The date aroma is exceptionally rich and pure, relying on the natural sweetness of red dates and brown sugar. Crunchy walnut pieces are mixed into the cake, enriching the texture. With its low-oil ingredients, it's suitable for breakfast with milk or as a snack. It perfectly replicates the flavor of Sam's Club stores, using high-quality, healthy ingredients. It's safe for the elderly and children to enjoy, and you can achieve Sam's Club cake freedom at home without having to go out and stock up.

Ingredients

100g pitted red dates
Six eggs
200g water
90g low-gluten flour
30g brown sugar
25 to 30 grams of white sugar
60g corn oil
3 grams of baking powder (optional)
baking soda 1 gram (optional)
5 drops of lemon juice
10g corn starch
50g chopped walnuts (optional)
white sesame seeds

Steps

Prepare ingredients: Prepare peeled and pitted red dates and brown sugar. Weigh the ingredients in advance and chop the red dates into small pieces to save time and avoid mistakes.
Preparing the Date Paste: Add chopped dates and brown sugar to a pot with 200ml of water. Simmer over low heat for 5 minutes, then turn off the heat and let cool. Pour the cooled dates and liquid into a blender and blend into a date paste.
Pour 60g of corn oil into the date paste and whisk until combined.
Separate egg whites and yolks: Ensure the bowl for egg whites is oil-free and water-free. Crack all the egg yolks into the date paste bowl. Place the egg whites into a clean, oil-free bowl.
Mix the egg yolk batter: Thoroughly mix the egg yolks and date paste until smooth and free of lumps.
Adding flour and mixing the batter: Sift in the cake flour, add chopped walnuts, baking powder, and baking soda, and mix until there are no dry flour particles (you can omit the baking powder and baking soda if you don't like leavening agents).
Whipping egg whites: Add lemon juice and cornstarch to the egg white bowl. Add sugar to the egg whites in 3 batches and beat with an electric mixer until stiff peaks form (the peaks should stand upright when you lift the beaters).
Mixing the batter: First, take 1/3 of the egg whites and fold them into the date paste mixture. After mixing well, pour the rest back into the remaining egg white bowl and gently fold it in using a cutting and folding motion to avoid deflating the batter.
Pouring and Shaking: Pour the batter into the mold until it is 80% full. Lift the mold and tap it on the table a few times to release any large air bubbles. Sprinkle a layer of white sesame seeds on top.
Oven Baking: Preheat oven to 130-150°C. Place the mold on the lower rack and bake for 60 minutes. If it browns too quickly, cover with aluminum foil halfway through to prevent burning (oven temperatures vary, so adjust the temperature slightly as needed). Once baked, immediately tap the mold to release air, then invert it onto a wire rack to cool completely before unmolding and cutting into pieces.
Enjoy the deliciousness: Natural red dates have a rich and refreshing sweetness that is mild and not cloying. The cake is filled with crunchy walnut pieces, creating a rich and layered flavor.