Chiffon cake

Overview

The soft taste and nutrition of Weifeng cake have conquered many people who like to eat desserts.

Ingredients: Eggs, white sugar, plain flour, corn starch and black sesame seeds.
Sift the plain flour and cornstarch and set aside.
After the egg yolks and whites are separated, add 15 grams of sugar to the egg yolks and stir evenly.
Add water and stir evenly.
Pour the flour into the egg yolk paste and stir until there is no dry powder.
Mixed egg yolk paste.
Add 45 grams of white sugar, salt and white vinegar to the egg whites, and beat with an electric egg beater at first slow speed, then fast speed, then slow speed until dry peaks form.
This is whipped protein paste.
Take one-third of the egg white paste and egg yolk paste and mix evenly.
Then pour all the egg yolk batter into the egg white batter, and mix gently to form a smooth batter. At this time, the oven is preheated to 140 degrees for the upper heat and 145 degrees for the lower heat.
Pour the batter into the mold, sprinkle with black sesame seeds, finish preheating the oven, place the mold in the middle of the oven, and bake for 45 minutes. Turn the baked cake upside down to cool, then unmold it.
Baked chiffon cake.
Finished product.