Black sesame chiffon cake
Overview
I often make original chiffon. I saw everyone making sesame chiffon cake, so I decided to give it a try. Although the ground sesame powder is not fine enough to affect the appearance, it is really a cake that is both fragrant and nutritious. Ingredients: 5 eggs, 60 grams of cake flour, 45 grams of milk, 45 grams of corn oil, 85 grams of sugar, 2 grams of salt. Ingredients: 20 grams of black sesame powder, a little white vinegar
Tags
Ingredients
Steps
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Separate the egg yolks and egg whites in an oil-free and water-free basin. Add 25 grams of sugar to the egg yolks and mix well.
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Stir the milk and corn oil for a few times, then add in and mix well.
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Add the twice sifted cake flour. Mix well.
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Add black sesame powder and mix well.
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Add two or three drops of white vinegar to the egg whites.
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Set to speed 5, add 20 grams of sugar when beating until fish eyes are foamy.
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Beat until slightly smooth and add 20 grams of sugar.
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Beat until slightly textured and add the last bit of sugar.
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Beat until the egg head is lifted up and short sharp corners are drawn out.
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Add one-third of the egg white batter to the egg yolk batter, lightly and quickly, and mix evenly using the stirring technique.
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Pour into the bowl of protein paste and mix well.
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Pour it into the mold, you can use an eight-inch chiffon mold, and shake it to remove the bubbles.
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Preheat the oven, set the upper heat to 170 and the lower heat to 160.
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After preheating, put it in the oven, turn up the heat to 140, lower the heat to 130, and bake for 45 minutes. After taking it out of the oven, turn it upside down and let it cool.
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Cut into pieces and serve.
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It also looks pretty with round molds.
