Black Sesame Chiffon Cake
1.
Beat the egg yolks and egg whites in two water- and oil-free basins. Add 10 grams of caster sugar to the egg yolk.
2.
Stir until the sugar is completely melted, add oil, mix until thick, add water, and mix evenly.
3.
Sift the flour that has been sifted in advance into the egg yolk.
4.
Stir in a zigzag pattern with egg, then add black sesame powder. (Use a grinder to grind the fried black sesame seeds into powder)
5.
In the same way, mix the sesame powder and egg yolk paste evenly.
6.
Add sugar to the egg white three times and beat with an electric whisk until it is dry and foamy
7.
Take one-third of the beaten egg whites and mix with sesame egg yolk, and stir evenly from the bottom up, remember not to make circles.
8.
Pour the mixed cake batter back into the egg whites and mix evenly in the same way.
9.
Pour the mixed cake batter into a six-inch live-bottom cake mold and shake it lightly to create bubbles.
10.
Put it into the preheated oven, heat up to 155 degrees, lower the heat to 165 degrees, and bake for 55 minutes.
Tips:
1. I use sauteed black sesame seeds and then grind them into sesame powder with a grinder.
2. The method of mixing the egg white and egg yolk paste should be correct, and do not stir in a circular motion to avoid defoaming.
3. Take out the baked cake immediately, drop it 20 centimeters away from the table top, and buckle it upside down on the drying rack to cool before unmolding.
4. Different ovens have different tempers, so the baking time and temperature are for reference only.
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