Black sesame chiffon cake

Overview

Black sesame seeds are the most cost-effective for nourishing the kidneys in autumn. Black sesame seeds are sweet and mild in nature and have the functions of nourishing the liver and kidneys, nourishing blood and moistening dryness. Adding black sesame seeds when making cakes is not only good for health, but also tastes like sesame seeds.

Tags

• baking
• children
• afternoon tea
• corn oil
• egg
• fried black sesame seeds
• low gluten flour
• fine sugar
• water

Ingredients

Steps

1. 1 Beat the egg yolks and egg whites in two water-free and oil-free bowls. Add 10 grams of fine sugar to the egg yolks.

   

2. 2 Stir until the sugar is completely melted, then add the oil, stir until thick, then add water and mix evenly.

   

3. 3 Sift the flour sifted in advance into the egg yolk liquid.

   

4. 4 Stir with egg beater in a zigzag pattern, then add black sesame powder. (Use a grinder to grind the fried black sesame seeds into powder)

   

5. 5 Using the same technique, mix the sesame powder and egg yolk paste evenly.

   

6. 6 Add the sugar to the egg whites in three batches and beat with an electric mixer until dry peaks

   

7. 7 Take one-third of the beaten egg whites and mix them with the sesame egg yolk paste. Fold evenly from the bottom up, remembering not to make circles.

   

8. 8 Then pour the mixed cake batter back into the egg whites and mix evenly using the same technique.

   

9. 9 Pour the mixed cake batter into a six-inch removable bottom cake mold and shake it lightly a few times to release air bubbles.

   

10. 10 Put it in the preheated oven, set the heat to 155 degrees and lower the heat to 165 degrees, and bake for 55 minutes.