Chrysanthemum sesame chiffon cake

Overview

While looking for chrysanthemum recipes, I accidentally saw this chrysanthemum sesame chiffon. It was really eye-catching. I had never thought of using vegetables in cakes. Moreover, the leaves are so distinct that it is far from a cake dyed with juice. It was as if the sky suddenly lit up. Choose a day to act soon. I replaced the lemon juice with tartar powder. If I am too lazy to toss in a little lemon juice, the tartar powder is much more convenient to use. They seem to have the same effect, right? I read the recipe from beginning to end twice and couldn't find where the little salt was used. Although it appears in the egg white section, salt is rarely, perhaps never, added when beating egg whites. Simply put it on the yolk part, just as a flavor adjustment. Cut off one-third of the square shape, which is just the size of a 6-inch round mold. It will not be too high, otherwise you will be worried about the golden top surface that will be left with marks from the drying rack. When the cake is cut, the fresh chrysanthemum is embedded in the batter, which looks so comfortable. . . .

Tags

• baking
• breakfast
• afternoon tea
• baking powder
• blanched chrysanthemum chrysanthemum
• cake flour
• corn oil
• cream of tartar
• egg white
• egg yolk
• white sesame
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Ingredients: 30 grams of egg yolk, 18 grams of corn oil, 32 grams of milk, 43 grams of cake flour, 1 gram of baking powder, 60 grams of egg white, 36 grams of fine sugar, 13 grams of white sesame seeds, 46 grams of blanched chrysanthemum, a little salt, 1/4 tsp of tartar powder

   

2. 2 Wash and blanch chrysanthemum chrysanthemum, dry out the water, take 46 grams and chop into small pieces,

   

3. 3 Saute the sesame seeds until fragrant, add to the mortar and mash.

   

4. 4 Add half the sugar to the egg yolks and mix well.

   

5. 5 Add milk, corn oil, salt,

   

6. 6 Mix well.

   

7. 7 Mix flour and baking powder, sift into egg yolk batter,

   

8. 8 Mix gently.

   

9. 9 Add chrysanthemum and sesame seeds,

   

10. 10 Mix well and set aside.

    

11. 11 Add the cream of tartar to the remaining sugar and mix well.

    

12. 12 Beat the egg whites into rough peaks, add sugar and cream of tartar in three batches and beat.

    

13. 13 It becomes a 9-distribution state with a small curved hook.

    

14. 14 Add one-third of the egg whites into the egg yolk paste,

    

15. 15 Mix well,

    

16. 16 Pour back into the egg whites,

    

17. 17 Gently chop and mix into even cake batter.

    

18. 18 Pour into a 6-inch removable bottom round mold,

    

19. 19 Smooth the surface,

    

20. 20 Put it in the oven, middle and lower layers, heat up and down at 140 degrees, and bake for about 40 minutes.

    

21. 21 Immediately after taking out the oven,

    

22. 22 Turn over after cooling completely,

    

23. 23 Demold,

    

24. 24 Cut into cubes.