Black sesame chiffon

Overview

Chiffon is the biggest headache for novice bakers. It is said that they have to fail at least 7 times before they succeed. What I share with you today is a Qifeng with a relatively high success rate. The secret lies in the addition of baking powder. Even if the egg white defoams a little, the baked chiffon will not collapse too much due to the role of baking powder. Baking novices and friends who don’t mind baking powder can try it.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• women's day
• baking powder
• black sesame powder
• cake flour
• corn oil
• egg
• white sugar
• white vinegar
• milk
• salt

Ingredients

Steps

1. 1 raw materials.

   

2. 2 Separate egg whites and yolks.

   

3. 3 Add 20 grams of sugar to the egg yolks.

   

4. 4 Beat until white and sticky, then add corn oil in portions and stir evenly.

   

5. 5 Add milk and mix well.

   

6. 6 Put the flour and baking powder into a plastic bag, squeeze the bag tightly and shake it a few times to mix evenly.

   

7. 7 Sift into the egg yolk batter.

   

8. 8 Use a rubber spatula to stir evenly.

   

9. 9 Add salt and white vinegar to egg whites and beat until foamy.

   

10. 10 Add sugar in 3 batches and beat until dry peaks form.

    

11. 11 Add 1/3 of the egg whites into the egg yolk batter and mix evenly.

    

12. 12 Pour in remaining egg whites.

    

13. 13 Mix well.

    

14. 14 Pour into an 8-inch chiffon mold and shake to remove large air bubbles.

    

15. 15 Place in the lower rack of the oven at 150 degrees, upper and lower heat, and bake for 60 minutes.

    

16. 16 Baked cake.

    

17. 17 Immediately remove and let cool.

    

18. 18 Remove from the mold.