8-inch chiffon cake with black sesame filling

8-inch chiffon cake with black sesame filling

Overview

Chiffon has always been people's favorite. It is a delicacy that almost everyone likes to eat. It has a fragrant taste, is soft, smooth and elastic. It is a delicious dish that friends who like light food cannot forget! It is said that chiffon is difficult to make. Personally, I think it is not difficult to make chiffon. If the recipe is accurate, anyone can make it successfully. In order to let my friends understand it, I almost taught it step by step. If you like it, just try it. If you don’t know how, you can tell me and tell me everything you know.

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Ingredients

Steps

  1. Ingredients list

    8-inch chiffon cake with black sesame filling step 1

  2. Prepare the ingredients

    8-inch chiffon cake with black sesame filling step 2

  3. Separate the egg yolks from the egg whites. Keep the egg whites in the refrigerator for later use. Add the sugar to the egg yolks and beat them clockwise with a whisk. Put them in separate basins without water. Pour the corn oil and milk together and stir into a milk paste.

    8-inch chiffon cake with black sesame filling step 3

  4. Pour the stirred oil and milk into the egg yolk paste in two portions

    8-inch chiffon cake with black sesame filling step 4

  5. Finally pour all the milk paste

    8-inch chiffon cake with black sesame filling step 5

  6. Mix oil, milk, sugar, and egg yolks into a paste! That's it.

    8-inch chiffon cake with black sesame filling step 6

  7. Sift the flour twice and put it into the egg yolk paste. Use a manual egg beater to stir in a zigzag pattern. The movements should be gentle and slow. Stir until there are no grains and everything is a paste. Pour in the flour for the second time and stir in the same way. After mixing, use a rubber to scrape the batter around the basin

    8-inch chiffon cake with black sesame filling step 7

  8. Set the mixed egg yolk paste aside to wake up

    8-inch chiffon cake with black sesame filling step 8

  9. Take out the egg whites from the refrigerator and squeeze in ten drops of lemon juice

    8-inch chiffon cake with black sesame filling step 9

  10. Add 30g of sugar and beat with an electric mixer

    8-inch chiffon cake with black sesame filling step 10

  11. While stirring, add 30g of sugar when it forms a corrugated shape. Do not let it gather. It will take about four minutes to complete.

    8-inch chiffon cake with black sesame filling step 11

  12. Beat until; pick up the egg beater, and the head of the egg beater will have sharp corners and is very solid, that’s it

    8-inch chiffon cake with black sesame filling step 12

  13. Turn it over with your hands so that the egg cream will not fall. This is just right

    8-inch chiffon cake with black sesame filling step 13

  14. Take out one-third of the meringue, put it into the egg yolk paste, and use a rubber tool to stir in a J shape. Be sure to slow down and be careful to defoam.

    8-inch chiffon cake with black sesame filling step 14

  15. It looks like this after mixing

    8-inch chiffon cake with black sesame filling step 15

  16. Add another third of the meringue into the egg yolk paste and mix in the same way.

    8-inch chiffon cake with black sesame filling step 16

  17. Finally, pour the egg yolk paste into the remaining meringue bowl and stir evenly in a J shape

    8-inch chiffon cake with black sesame filling step 17

  18. Pour the mixed cake batter into the mold, make a thin layer, and sprinkle with black sesame powder. Pour another layer of cake batter, spread it evenly with a rubber, sprinkle with a layer of black sesame powder, then pour in the remaining cake batter, lift it up 30 cm with both hands, let go and shake: repeat three times to remove air bubbles.

    8-inch chiffon cake with black sesame filling step 18

  19. Preheat the oven to 170 degrees, middle and lower levels, for 35 minutes. Different ovens have different heats. You can adjust them according to your own oven heat! This is what a 15-minute exam looks like

    8-inch chiffon cake with black sesame filling step 19

  20. After baking, take out the oven and shake it twice to release the air to prevent it from shrinking! Place it on a cooling rack, cool down and remove from the mold. Insert a toothpick into the bottom of the cake mold to make a circle, then press the bottom of the mold lightly to release the mold

    8-inch chiffon cake with black sesame filling step 20

  21. The black sesame sandwich is so fragrant, soft, smooth and elastic, so delicious😋

    8-inch chiffon cake with black sesame filling step 21

  22. If you want to eat it, just make it yourself!

    8-inch chiffon cake with black sesame filling step 22