Black sesame cornmeal sponge cake

Black sesame cornmeal sponge cake

Overview

The two foodies at home spoke yesterday and asked you to have a day off. Can you make cakes for us to eat? This time I used cornmeal and added some fried black sesame seeds to make a [black sesame cornmeal sponge cake], which can be regarded as a multigrain cake! It tastes delicious, very soft, healthy and nutritious. . .

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Ingredients

Steps

  1. eggs, 100 grams of cornmeal, 20 grams of corn starch, 20 grams of black sesame seeds, 120 grams of white sugar, 50 grams of butter

    Black sesame cornmeal sponge cake step 1

  2. Melt the butter and set aside.

    Black sesame cornmeal sponge cake step 2

  3. Crack the eggs into a bowl and add sugar.

    Black sesame cornmeal sponge cake step 3

  4. Use an electric beater to beat until a toothpick sticks to it.

    Black sesame cornmeal sponge cake step 4

  5. Then, sift in the cornmeal and cornstarch.

    Black sesame cornmeal sponge cake step 5

  6. Mix well with a spatula.

    Black sesame cornmeal sponge cake step 6

  7. Next, add black sesame seeds and melted butter.

    Black sesame cornmeal sponge cake step 7

  8. Mix well.

    Black sesame cornmeal sponge cake step 8

  9. Then, grease the inner pot of the rice cooker with butter and line it with parchment paper.

    Black sesame cornmeal sponge cake step 9

  10. Pour in the mixed batter.

    Black sesame cornmeal sponge cake step 10

  11. Enter the rice cooker, close the lid, plug in the power, and press the cake function to start working.

    Black sesame cornmeal sponge cake step 11

  12. Finally, when the work is done, jump to the heat preservation time.

    Black sesame cornmeal sponge cake step 12

  13. Open the lid and take it out.

    Black sesame cornmeal sponge cake step 13

  14. Turn upside down on a rack to cool and serve.

    Black sesame cornmeal sponge cake step 14