Roasted Chiffon Cake with Sesame Salad Sauce

Name: Roasted Chiffon Cake with Sesame Salad Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs yolk; 20g Roasted Sesame Salad Dressing; 10g milk; 25g Caster sugar; 36g Low-gluten flour; 2 pcs protein; a little Lemon juice

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

On a whim, the salad juice doesn't want to be used as a salad, how about using it to make a cake? In fact, I have also used salad juice to make cakes, but that is a quick and convenient version of muffins. This time, try a chiffon cake?
The main ingredient of most salad dressings is oil, so use it instead of the oil in chiffon cakes. However, the salad juice also contains some water. In order to avoid the batter being too thin, it should be safer to reduce the amount of milk by a little bit. Moreover, there are seasonings in the salad sauce, which tastes sour, sweet and salty, so the sugar in the egg yolk paste can also be largely omitted.
This roasted sesame salad chiffon cake rose very well. I couldn't bear to let the surface of the cake be pulled out by the drying rack, so I let it ride between the two drying racks. Unexpectedly, one accidentally almost folded the cake and the mold. The reaction was quick, and the mold was stabilized in time, but the cake noodles were still slightly knocked on the edge of the drying rack, and my hands were burned. However, when I finally turned it over, I found that this knocking didn't seem to have much effect on the cake.
The roasted sesame salad cake really has a special flavor, sweet and salty, with a little sour and sweet. . . . "

Ingredients

Roasted Chiffon Cake with Sesame Salad Sauce

1. Ingredients: 2 egg yolks, 20 grams of roasted sesame salad sauce, 10 grams of milk, 25 grams of caster sugar, 36 grams of low-gluten flour, 2 egg whites, a little lemon juice.

Roasted Chiffon Cake with Sesame Salad Sauce recipe

2. Pour the egg yolk and roasted sesame salad dressing into a large bowl and mix well.

3. Pour the milk and stir well.

4. Sift in low-gluten flour,

5. Stir in irregular directions to form a uniform egg yolk paste.

6. Add a few drops of lemon juice to the egg whites and beat them into a thick bubble, then add sugar in three times to beat,

7. Pull out the whisk to bring out a small hook.

8. Take one third of the egg whites into the egg yolk paste and mix well.

9. Pour back into the remaining egg whites,

10. Stir evenly.

11. Pour into a 6-inch round mold with movable bottom, knock out large bubbles, and shake the surface flat.

12. Put it in the oven, on the middle level, heat up and down at 150 degrees, and bake for about 30 minutes.

13. Immediately after being out of the oven, buckle and let cool.

14. Turn it over after cooling thoroughly,

15. Demoulding,

16. Cut into pieces.

Tips:
Roasted sesame salad dressing can also be replaced with other flavors of salad dressing.
When mixing the custard, stir from the bottom instead of stirring in a circular motion to avoid defoaming and affecting the formation of the cake.
The baking time and vitality need to be adjusted according to the actual situation.