How to make whole wheat sesame chiffon cake

In life, many of us may not know how to cook when we leave our parents and live alone. We have to learn how to cook. We can’t eat takeout every day, and the food outside is not necessarily clean. Below I will introduce to you the method of making whole wheat sesame chiffon cake. After reading this, you must try to make it yourself.

1. Mix all the powders and sift 3 times. Separate egg yolks and egg whites. Beat egg yolks with sugar until emulsified

2. Add sesame oil in batches and stir well by hand

3. Add sesame paste in portions

4. Stir well

5. Add milk

6. Stir well

7. Add black and white sesame seeds

8. Stir well

9. Add sifted flour

10. Use a spatula to mix evenly

11. Now you can preheat the oven and set the temperature to 160 degrees. Add a little white vinegar or tartar powder to the egg whites, beat until they are coarsely foamed, then add sugar in 2-3 times and beat until they are dry but slightly wet foam (if you lift the whisk, you can see that the tip of the egg frost hanging on it is a little drooping)

12. Mix the egg yolk and egg white paste as you normally would for chiffon cake

Put a paper cup upside down in the middle of a 13.8-inch round removable bottom cake pan (don't forget to poke a bigger hole in the bottom of the paper cup first), hold the paper cup with one hand, and carefully pour the cake batter into the pan with the other hand (if you are not sure, you can use a larger spoon to scoop the cake batter into the pan like I did), then gently release the hand holding the paper cup (the paper cup has been fixed by the cake batter and is not easy to move), pick up the pan and tap it a few times to get rid of the bubbles

14. Put the mold into the oven preheated to 160 degrees, on the lower layer, for about 45-50 minutes. If you find that the color is changing too quickly, you can cover it with tin foil to prevent it from burning. After 40 minutes, you can remove the tin foil and tap the surface of the cake with your hand. If there is no rustling sound and it feels very elastic, then it is done. Otherwise, you need to bake it for a little longer.

15. After the cake is out of the oven, shake it lightly on the table a few times and then turn it upside down immediately. Remove it from the mold after it cools down.

Whole wheat sesame chiffon cake may seem complicated, but if you actually try it, you’ll find it’s not difficult at all. The key is that you must master the specific steps and methods before you do it.