【Seaweed and White Sesame Chiffon Cake】——Light fragrance and long aftertaste

Overview

The chiffon tissue made with this recipe is very gray and very soft. In addition to the Q elasticity, it is also very warm. The fragrance is not strong but the aftertaste is long. I gave half of it to my little girl's little classmate. It seemed like a mouthful of three and five, but it was almost eaten in one go. Sometimes I forget to eat the seaweed slices that are always available at home. I break them into pieces and just sprinkle them into the cake. There are also fried white sesame seeds. Ingredients that are not only eaten in daily life. Well, it is a good idea to consume it like this. It is already the new year. I wish everyone is happy, safe and enjoy everything they do :)

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• birthday
• cake flour
• corn oil
• egg yolk
• seaweed powder
• white sugar
• milk
• protein

Ingredients

Steps

1. 1 Beat the egg whites with sugar in three batches until dry peaks

   

2. 2 Egg yolk + oil + milk, beat well with an electric egg beater at low speed, sift in the flour, continue beating with an electric beater, then use a spatula to scrape down the sides of the basin and mix well

   

3. 3 Take one-third of the meringue and egg yolk paste and mix evenly

   

4. 4 Then pour it all into the remaining meringue and mix evenly

   

5. 5 Then pour it all into the remaining meringue and mix evenly

   

6. 6 Pour the cake batter into the mold, scrape the surface, press the chimney in the middle, and shake it a few times to release air bubbles. Preheat the oven at 170 degrees, lower the rack, and bake for 30 minutes