Black sesame sponge cake

Overview

It’s been a long time since I’ve made sponge cake. Compared with chiffon cake, it’s a little more troublesome to make. The main reason is that the egg liquid needs to be beaten a little longer, and it also needs to be beaten with warm water. Even in the current season, the egg liquid still needs to be beaten with warm water. I didn't do this at first, but directly beat the egg liquid. However, after beating it for a while, I found that there was no change, so I had to quickly boil a small pot of hot water, put the egg liquid basin on the small pot, and finish beating it again.

Tags

• baking
• breakfast
• afternoon tea
• corn oil
• corn starch
• egg
• flour
• sugar
• black sesame

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Crack the eggs in a basin

   

3. 3 Add sugar in 2 portions

   

4. 4 Beat the egg liquid at low speed until foamy

   

5. 5 Then add the remaining sugar

   

6. 6 Continue to send

   

7. 7 Beat the egg liquid until the texture does not disappear immediately

   

8. 8 Sift in the flour and cornstarch mixture

   

9. 9 Cut up and down and mix well

   

10. 10 Pour in the corn oil and continue to mix until there is no dry powder left

    

11. 11 Sprinkle some black sesame seeds

    

12. 12 Pour into the mold and shake out the big bubbles inside

    

13. 13 Preheat the oven to 150 degrees and set the time to 60 minutes

    

14. 14 Take it out after baking

    

15. 15 Pour onto the grill rack and let cool