How to make sesame marble chiffon cake

Do you always eat instant noodles whenever you are alone at home? Don’t you feel like you’re mistreating yourself with this kind of food? Life is short, so make sure you treat yourself well every day. So, please learn how to make sesame marble chiffon cake with me now.

1. Separate the egg white and egg yolk, add fine sugar to the egg yolk and beat until it turns white and thick. After the egg yolk paste is beaten, add salad oil in three portions, stirring thoroughly each time before adding the next portion. Add the milk all at once and stir well. Sift the flour and add it to the egg yolk liquid. Mix the flour evenly by cutting or turning the dish.

2. First pour the egg whites into an oil-free and water-free bowl, use an electric whisk to beat the egg whites until they form coarse bubbles, add a small amount of lemon juice and salt, continue beating until they form fine bubbles, add the first batch of fine sugar, add the sugar three times, and beat until they form wet foam (Figure 6 is a bit too hard for taking pictures, the hook can be bent a little more) Add one-third of the egg whites into the egg yolk paste and mix well, then pour the egg yolk paste into the egg whites and mix thoroughly (the mixing method is the same as the egg yolk paste)

3. Add sesame paste to one third of the cake batter and mix well (just stir roughly). Take a mold and pour the original cake batter in first, then pour the sesame paste paste on top. Take two long bamboo sticks and move them up and down in large movements while holding the batter to make a marble pattern. Then shake them to remove any air. Preheat the oven a few minutes in advance, 170 degrees upper and lower fire, time about 40 minutes, put the mold into the second to last layer, turn it upside down after taking it out of the oven, and demould it after overnight.

For some people, making sesame marble chiffon may be simple, but only if you put your heart into it, can you really do it well.