Black sesame chiffon cake (6 inches)

Overview

I haven’t been exposed to baking for a long time, and I have only made cakes a handful of times. But the experience I have accumulated is very rich! It’s not based on experience. I’ve seen many other people’s recipes, some failed, some successful. I gained experience in the methods of the masters, so I was lucky enough to make chiffon twice, and both were successful. Hoho~~~ I think the key to chiffon is the beating of egg whites, especially with a manual egg beater. The egg whites must be beaten until they are upside down and will not fall out.

Tags

• baking
• chiffon cake
• black sesame powder
• cake flour
• corn oil
• egg
• fresh milk
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Prepare all materials.

   

2. 2 After separating the eggs, put them into clean water-free and oil-free stainless steel basins, put 20g of white sugar on the egg yolks, and beat them with a manual egg beater.

   

3. 3 Pour 20g of white sugar into the egg yolks and stir evenly.

   

4. 4 Add the vegetable oil in three batches and stir well. Add milk and stir evenly.

   

5. 5 Sift the flour and black sesame powder into the egg yolk paste, and stir the flour paste until there are no grains. Next, start beating the egg whites.

   

6. 6 Beat the egg whites with a whisk until coarse foam, add 1/3 sugar:.

   

7. 7 Beat until fine foam, then add 1/3 sugar.

   

8. 8 Continue to beat until it becomes textured, add the remaining sugar, and continue to beat until dry foam; (Dry foam: the whisk head is pulled up from the meringue, and it has an upright sharp corner that does not fall over)

   

9. 9 Pour 1/3 of the meringue into the egg yolk batter bowl and mix thoroughly.

   

10. 10 Pour 1/3 of the meringue into the egg yolk batter bowl, continue to cut and mix evenly; then pour the egg yolk paste into the remaining meringue, cut and mix evenly until smooth and fine without any particles;

    

11. 11 Pour the mixed batter into a 6-inch removable bottom mold, fill it 80% full, tap the mold on the table a few times to release air bubbles;

    

12. 12 Place in the preheated oven at 180° for 30 minutes, then adjust to 170° for 20 minutes.

    

13. 13 Place it into the preheated oven and begin to slowly expand and color slightly. Once baked, immediately put on insulated gloves, take out the cake from the oven, place it on the table, knock it down, and then place it upside down on the grill; let it cool completely and you can unmold it.