How to make sesame chiffon cake

Are you exhausted from work every day? Sleep like a pig on weekends? Such a life will sooner or later deprive you of your health. Although working five days a week is hard, shouldn’t you reward your stomach on the weekend? At this time, you need to feel at ease and make yourself some delicious dishes. For this, I will introduce to you how to make sesame chiffon cake.

1. Prepare the ingredients, sift the ordinary flour and corn starch twice, add 15 grams of fine sugar to the corn oil and mix well

2.12 Add warm water and stir well

3.21 Add egg yolk and mix well

4.1 Mix the egg yolk paste

5.2 Sift in flour in 3 batches and mix well using the cooking method

6.1 Add 25g of granulated sugar, beat quickly until the egg beater bends, then slowly beat until evenly mixed

7.2 Beat the egg whites with a whisk at low speed until rich foam appears and the volume increases by nearly 3 times. Add 25 grams of fine sugar and beat at high speed.

8.1 Mix the meringue and egg yolk paste in batches

9.2 Whipped meringue

10.1 Add a tablespoon of roasted black sesame seeds

11.2 Mix the cake batter

12.Still stir well using the cooking method. Preheat the oven to 160 degrees on the top and 170 degrees on the bottom.

13. Pour into the mold. You can also use a stainless steel basin like I did. You can use local materials at home without having to use a cake mold.

14. Put it in the preheated oven and bake for about 30 minutes

15. After you smell the cake, wait a few minutes and the cake is done. Take it out and turn it upside down to cool.

16. The cake did not shrink after being demoulded

17. Cut into pieces

18. Turn it over, it is very flat

19. Delicate internal organization

20. Let’s eat

21. Put a piece of tin foil at the bottom of the stainless steel pot to make it easier to demould.

I don’t know if the sesame chiffon cake recipe I shared today suits your taste. If you like it, try it according to the method as soon as possible. Your cooking skills will definitely improve.