Coarse Grain Cake-buckwheat Black Sesame Chiffon Cake
by Anna Cai Cai Ma
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Preparation materials: Separate egg white and egg yolk, mix low flour and buckwheat flour through a sieve.
2. Put milk, salad oil, rum, and egg yolks in the same bowl and mix well.
3. Add the sieved low-gluten buckwheat flour and stir evenly.
4. Add black sesame powder and black sesame seeds and stir to make a sesame batter.
5. The egg whites are divided into 3 times with sugar and beat to a delicate and smooth meringue, which does not drip and has a small hook after being picked up.
6. Add 1/3 of the meringue to the sesame batter and mix well.
7. Pour back into the remaining meringue and mix gently with a rubber spatula.
8. I added a handful of raisins (can add or not)
9. Pour the batter into the mold, shake out bubbles gently, and put it into the preheated oven.
10. 170 degrees for 25-30 minutes.
11. Internal organization
Tips:80 grams of egg yolk is about 4.5 eggs; 192 grams of white is about 6 eggs; my mold is 8 inches of Le Kui Savarin.
