Black Tahini Chiffon Cake

Name: Black Tahini Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g milk; 40g Corn oil; 30g (for egg yolk paste) Caster sugar; 5 yolk; 100g Low-gluten flour; 5 protein; 60g Black tahini; 1 Seven-inch cake mold

by Chick_hebycE

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I dare say this cake is delicious enough to explode! ! ! The appearance is superb! It reminds me of the patterns on cows. This cake is perfect for me, a rookie who never learns to decorate flowers and can’t write and draw on desserts. The black sesame sauce is made by myself, and the sauce is added. It's self-evident how fragrant the roasted walnuts are..., the chiffon cake baked with eggs and milk is even more wonderful...the smell of hemp that fills the room when baked for 40 minutes... , Milk scent..., egg scent..., in short, it is too fragrant and very torture! ! ! "

Ingredients

70g Milk
40g Corn Oil
30g (for egg yolk paste) Caster Sugar
5 Yolk
100g Low-gluten Flour
5 Protein
60g Black Tahini
1 Seven-inch Cake Mold

Black Tahini Chiffon Cake

1. Pour 5 egg yolks and 30g white sugar into a basin and beat evenly with egg whips;

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

3. Sift in 100g low-gluten flour and beat it evenly into egg yolk paste in a "Z" shape for later use;

4. Preheat the oven at 150 degrees, use an electric whisk to beat the egg whites until the fish eyes are soaked, add one-third of the white sugar;

5. Beat until there are lines and add one-third of the white sugar;

6. Continue to beat until a small hook appears, add the remaining white sugar;

7. Finally, beat until the whisk is lifted and an inverted triangle appears;

8. Take one-third of the egg white and pour it into the egg yolk paste, stir evenly;

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

10. Take 60g of black sesame paste and pour it into a basin and stir evenly. Dig out a small part of the cake batter about three large pieces with a spatula and quickly stir it evenly to avoid defoaming;

11. Pour the black sesame paste cake batter and the original color cake batter alternately into the mold;

12. After all the pouring, smooth the surface with a scraper, lift the mold a few times and shake out large bubbles;

13. Put it in the lower part 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;