Sugar Natto Chiffon Cake

Overview

It’s more delicious than those sold in cake shops. You can make it yourself with real ingredients and feel free to eat

eggs, 85 grams of low-gluten flour, 40 grams of corn oil, 39 grams of icing sugar, 40 grams of milk, and 60 grams of white sugar.
eggs, separate the egg whites and yolks, and beat them in a water-free and oil-free basin. Add 30 grams of icing sugar to the 5 egg yolks and stir.
Stir in oil and milk.
Then sift the low-gluten flour into it and mix it evenly into the egg yolk batter.
Add a few drops of white vinegar to the egg whites.
Add 60 grams of white sugar in 3 portions.
When the egg whites are whipped like this.
Just lift the small curved hook of the egg beater so that the protein paste does not fall off.
Pour 1/3 of the egg white batter into the egg yolk batter and mix evenly.
Then pour the remaining egg white batter into the egg yolk batter at once and mix evenly.
Prepared cake batter.
Prepare some sugar natto.
Pour the egg liquid into the mold, shake it vigorously a few times, and spread a layer of sugar natto to suppress any big bubbles inside.
Sprinkle a layer of white sesame seeds on top to increase the sesame flavor.
Preheat the oven in advance and bake the cake mold at 150 degrees for 55 minutes.
Put in the oven for 50 minutes.
It’s out of the oven.
This is highly beautiful.
The chiffon cake is more than 5cm, it smells so good and more authentic than the ones sold in cake shops.
Finished product.