Name: Chrysanthemum Sesame Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g yolk; 18g Corn oil; 32g milk; 43g Low-gluten flour; 1g Baking powder; 60g Egg white; 36g Caster sugar; 13g White sesame; 46g Chrysanthemum chrysanthemum; a little salt; 1/4 teaspoon Cream of tartar

Chrysanthemum Sesame Chiffon Cake

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

When I was searching for Chrysanthemum vulgare, I accidentally saw this Chrysanthemum vulgare sesame chiffon. It really shines. I have never thought of using vegetables in cakes. Moreover, this kind of leaves are distinct, far from being a cake dyed with juice.
As if the sky lit up at once. Pick a day soon.
Replace the lemon juice with tartar powder. A little bit of lemon juice is too lazy to toss. It is much more convenient to use tartar powder. They seem to have the same effect, right? I read the recipe twice from start to finish, but I couldn't find where the little salt was used. Although it appears in the egg white part, it is rarely, perhaps never added salt when whipping the egg white. Simply put it in the yolk part, just as a flavor adjustment.
Cut off a third of the recipe, which happens to be the weight of a 6-inch round mold. It will not be too high, otherwise it will be distressed by the golden top surface that will be imprinted by the drying rack.
When the cake is cut, the fresh Chrysanthemum chrysanthemum is embedded in the batter, making it so comfortable to look at. . . . "

Chrysanthemum Sesame Chiffon Cake

1. Ingredients: 30 grams of egg yolk, 18 grams of corn oil, 32 grams of milk, 43 grams of low-gluten flour, 1 gram of baking powder, 60 grams of egg white, 36 grams of caster sugar, 13 grams of white sesame seeds, 46 grams of chrysanthemum chrysanthemum, a little salt, 1/4 tsp tartar powder

2. Wash chrysanthemum chrysanthemum and blanch it in water, control the moisture and take 46 grams and chop it.

3. Sauté the sesame seeds until fragrant, and mash them in a beating bowl.

4. Add half of the sugar to the egg yolk and mix well.

5. Add milk, corn oil, salt,

6. Stir well.

7. Mix flour and baking powder, sift into egg yolk paste,

8. Mix gently.

9. Add chrysanthemum and sesame seeds,

10. Mix well and set aside.

11. Add tartar powder to the remaining sugar and mix well.

12. Whisk the egg whites into coarse froth, add sugar and cream of tartar three times and beat.

13. In a 9-distribution state with a small hook.

14. Take one third of the egg whites into the egg yolk paste,

15. Mix well,

16. Back into the egg whites,

17. Cut lightly and mix into even cake batter.

18. Pour into a 6-inch movable bottom round mold,

19. Knock flat surface,

20. Put it in the oven, the middle and lower level, the upper and lower fire 140 degrees, bake for about 40 minutes.

21. Immediately after being released,

22. Turn it over after cooling thoroughly,

23. Demoulding,

24. Cut into pieces.

Tips:
Chrysanthemum chrysanthemum should be dried as much as possible to avoid affecting the quality of the finished product.
The sesame seeds can be coarsely mashed.
The baking time and firepower need to be adjusted according to the actual situation of the oven.