Black sesame sauce chiffon cake

Overview

I dare say this cake is so delicious! ! ! Superb appearance! It reminds me of the patterns on cows. This cake is perfect for me, a novice who has never learned how to decorate and can’t write or draw on desserts. I made the black sesame sauce myself. The roasted walnut kernels are added to the sauce and it’s self-evident how fragrant it is... The chiffon cake baked in this way with eggs and milk is even more wonderful... After baking for 40 minutes, the house is filled with the aroma of numbing..., milk..., egg..., in short, it is too fragrant and very torturous! ! !

Tags

• baking
• breakfast
• summer recipes
• corn oil
• egg yolk
• low gluten flour
• black sesame paste
• fine sugar
• lemon juice
• milk
• protein

Ingredients

Steps

1. 1 Pour 5 egg yolks and 35g of fine sugar into a bowl and beat with an egg whip evenly;

   

2. 2 Add 40g corn oil and 70g milk and stir evenly;

   

3. 3 Sift in 100g of low-gluten flour and beat in a "Z" shape until evenly formed into an egg yolk paste;

   

4. 4 Preheat the oven to 150 degrees, add a few drops of lemon juice to the egg whites, use an electric egg beater to beat the egg whites until they are frothy, add one-third of the fine sugar (45 grams of fine sugar for the egg whites is added to the egg whites in three batches, and you only need to add 15g each time);

   

5. 5 Beat until the washing powder is foamy and add one-third of the fine sugar;

   

6. 6 Continue beating until lines appear and add the remaining white sugar;

   

7. 7 Finally beat until it forms an inverted triangle when you lift the whisk;

   

8. 8 Pour one-third of the egg white into the egg yolk paste and mix evenly;

   

9. 9 Then pour the evenly mixed egg yolk batter into the remaining two-thirds of the egg white batter and mix evenly;

   

10. 10 Pour 60g of black sesame paste into a basin and stir evenly. Scoop out a small portion of the cake batter and use a spatula to scoop out about three large pieces. Stir quickly and evenly to avoid defoaming;

    

11. 11 Pour into the mold and smooth the surface with a spatula;

    

12. 12 Then pour the original color cake batter, smooth the surface with a spatula, lift the mold and shake it downwards a few times to knock out the air bubbles;

    

13. 13 Place in the lower shelf of the preheated oven and adjust the temperature to 135 degrees, and heat up and down for about 40 minutes. After completion, adjust the oven to 150 degrees for 25 minutes;

    

14. 14 Immediately after taking it out of the oven, shake it a few times, turn it upside down on a wine bottle to cool and release it from the mold;

    

15. 15 This feeling is quite satisfying😊

    

16. 16 Finished product pictures

    

17. 17 Finished product picture Finished product picture

    

18. 18 Finished product pictures

    

19. 19 Finished product pictures