Black sesame chiffon cake

Overview

That day, my young master muttered: I saw black sesame chiffon cake on Weibo and thought it would be delicious, so I asked if I could make it? I said: After baking for so many years, can I still make chiffon cake? If the little master likes it, I will be motivated. Let’s do it quickly! After it was done, the little master said it looked like cement, which made me laugh!

Tags

• baking
• cake
• chiffon cake
• black sesame powder
• cake flour
• edible oil
• egg
• sugar
• milk
• salt

Ingredients

Steps

1. 1 Prepare the ingredients and bring the eggs back to room temperature;

   

2. 2 Separate egg whites and egg yolks in an oil-free and water-free basin;

   

3. 3 Add sugar, salt, cooking oil, and milk to the egg yolk basin;

   

4. 4 Use a hand mixer to stir evenly;

   

5. 5 Sift in the low-gluten flour and mix until there is no dry powder;

   

6. 6 Add black sesame powder and mix well;

   

7. 7 Start beating egg whites, add sugar in three batches, and beat until dry peaks form;

   

8. 8 Add one-third of the beaten egg whites into the egg yolk batter and mix well;

   

9. 9 Pour the mixed cake batter back into the egg white bowl and mix well with the remaining egg whites;

   

10. 10 Pour the cake batter into the mold (I used an 8-inch mold), shake it on the countertop to make it flat, put it in the preheated oven, bake at 120 degrees and 100 degrees, and bake for 55 minutes;

    

11. 11 Place the baked cake on a rack to cool.