Black sesame chiffon cake----The chiffon with black sesame seeds has a special flavor

Overview

Some time ago, the old eight-inch live-bottom cake mold always had problems when it was demoulded, and another mold failed. I thought about changing the style, the chimney type is probably good, and sure enough, the new eight-inch chimney mold did not disappoint me. Recently, the chiffon cakes at home have been almost non-stop, and I am addicted to making them~~~My parents, parents-in-law, and friends also got the cakes I sent. The series of photos above are enough to prove how plump and elastic this chiffon cake is! Press it down, let go, and it will return to its original state immediately! When cut into pieces, the texture is so delicate, and it tastes soft and elastic~~ Moreover, the chiffon cake with black sesame seeds is really delicious! If you don’t believe it, try it!

Tags

• baking
• children
• afternoon tea
• chiffon cake
• birthday
• black sesame powder
• egg
• low gluten flour
• salad oil
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Add 20 grams of sugar to the egg yolks and beat evenly. Add salad oil and milk, mix well.

   

2. 2 Add black sesame powder (fried black sesame seeds and ground into powder), mix well, then sift in low-gluten flour and mix well.

   

3. 3 Add a few drops of lemon juice to the egg whites and beat until fish-eye foam forms. Add 45 grams of sugar in three batches and beat until dry peaks form, with sharp corners lifted.

   

4. 4 Add 1/3 of the egg white to the egg yolk paste, cut and mix evenly, then pour all of the egg white paste into it.

   

5. 5 Quickly chop and mix evenly to form a cake batter.

   

6. 6 Pour into an eight-inch live-bottom chimney mold, press with your thumb to remove the air bubbles, and gently tap a few times.

   

7. 7 Put in the preheated oven, heat up and down, lowest rack, 170 degrees, 45 minutes.

   

8. 8 When the time is up, turn it upside down on the wine bottle.

   

9. 9 Let everything cool and then unmold.