Chiffon Cake (8-inch black sesame flavor)

Chiffon cake (also called "crazy cake" 😂) is a must-practice basic skill for cake beginners! Lay a solid foundation, and you can easily make all kinds of cakes in the future~ The key to its softness is to beat the egg white into a fine foam, and rely on air to support the fluffy volume of the cake. Add enough corn oil and eggs, the taste is soft and moist, and the texture is fluffy. No wonder it is a classic with super high popularity! This time, I specially added black sesame powder, which is fragrant for ten miles, and the fragrance is directly confusing 😋~

Ingredients

Steps

I usually make chiffon cakes, which take 10 minutes to prepare and 45 minutes to bake. In order to prevent you from failing, I spent several days editing and almost died [grin]. So please read the precautions carefully before making: 1. The egg white bowl must be free of water and oil. 2. The folding technique cannot be circular. 3. The egg whites must be whipped to hard foam with hooks, otherwise the chiffon cake will collapse as soon as it is out of the oven. 4. It is very important to shake the mold to shake out the heat after the chiffon cake is out of the oven, and turn it upside down, otherwise the top of the chiffon cake will shrink. 5. Before baking, shake the mold lightly to shake out large bubbles, and the chiffon cake will be very delicate in the end. 6. To judge whether the cake is baked or not, generally look at whether the batter is no longer rising and the surface is hardened. Insert chopsticks into the cake and pull it out. If the surface is clean without batter, it means it is baked, otherwise continue to bake.
Recipe without black sesame powder: 4 eggs, 65 grams of low-gluten flour, 45 grams of corn oil, 50 grams of milk, 60-70 grams of white sugar (adjust according to personal taste)
Prepare 2 bowls, 1 for mixing egg yolks and 1 for beating egg whites (remember there is no water or oil).
Weigh about 35 grams of black sesame powder
Weigh about 65 grams of low-gluten flour. A brief introduction to flour (see picture): low-gluten flour has a low protein content and is suitable for fluffy and crispy snacks such as cakes and biscuits; high-gluten flour has a high protein content and is suitable for bread, noodles and other pasta that require a chewy texture.
Weigh about 10 grams of corn starch
Weigh about 50 grams of white sugar and beat the egg whites
Use the prepared egg yolk paste bowl to weigh about 60 grams of milk
Add 50 grams of corn oil and 20 grams of white sugar into the bowl of milk and mix well.
Then sift in the low-gluten flour and mix in a zigzag pattern until there are no granules. Do not stir in circles, otherwise the batter will become glutenous.
Add black sesame powder, mix well and set aside.
Separate egg whites and egg yolks: Beat 5 egg yolks into the bowl of black sesame paste. Beat the egg whites into the prepared egg white pan (remember there is no oil or water).
Preheat the oven: Preheat the oven to 140 degrees.
Whipping egg whites: Add 5 drops of lemon juice and then add corn starch to avoid powder splashing when turning on the whisk. Stir manually for a few times first, then turn on the whisk at high speed to beat until large bubbles form.
Add the remaining 50 grams of white sugar in three batches and beat until the hook forms.
Mix the whipped egg whites with the egg yolk paste: Add one-third of the egg paste to the whipped egg whites and mix well (note, stir like cooking, never stir in circles, which will eliminate bubbles and cause the cake to not rise). Then pour the stirred paste into the remaining two-thirds of the egg whites and continue to stir evenly.
Pour the cake batter into your favorite mold 80% full (it will grow taller during baking), smooth the surface, shake it lightly on the countertop a few times to shake out the bubbles, and then put it in the oven. There was too much cake batter, so I made a cupcake.
Put it in the oven: 140 degrees, bake for 45 minutes. Use a 28*28 baking tray, 150 degrees for 25 minutes. Observe carefully. If it has already colored, cover it with tin foil to avoid burning. Or heat it in a rice cooker, spray some oil and pour in the cake batter, and use the secondary cooking function. Or steam it in a pot for 40 minutes.
Shake it out of the oven, put it upside down on the net, and demould it after it cools down (it is normal for the surface to crack)
The fragrant sesame cake is out of the oven. Can you smell it? 🤪 With a cup of coffee, you will be full of energy for the whole day...
Practice the basic skills of chiffon cake, and make all kinds of cakes as you like😝
Beginners, please take note! Making cakes is very different from cooking. You can be casual when cooking, but you must pay attention to details when making cakes. Details really determine success or failure! Don't just take it for granted. Those seemingly simple operating instructions are full of "success or failure codes": • Beat the egg whites to the state they say they should be, and don't beat them twice and think they are "almost done"; If the mixing technique says you need to cut and mix, don't just stir in circles to save trouble... If you ignore these details, you will waste materials and time, so some people call it "crazy cake" 😂!