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 it: Precautions for making chiffon cakes (must read!) 1. Cleaning tools: The egg white bowl must be completely free of water and oil, otherwise the egg whites cannot be whipped. 2. Flipping technique: Use "cutting" or "flipping" when mixing the batter, and do not stir in circles to avoid the batter from gluten formation and collapse. 3. Egg white whipping: It needs to be whipped to hard foam (there is a small curved hook when lifting the egg beater). Insufficient whipping will cause the cake to collapse after it is out of the oven. 4. Processing after baking: ◦ Immediately after baking, gently drop the mold to shake out the heat to prevent the top from shrinking; ◦ Then turn it upside down to cool until it is completely set (about 1 hour). 5. Pre-baking pretreatment: After pouring into the mold, shake it a few times to shake out large bubbles, which can make the cake texture more delicate. 6. Determination of doneness: ◦ Observation: The batter stops expanding and the surface is golden and hardened; ◦ Test: Insert a chopstick into the center of the cake. If there is no sticky surface when you pull it out, it is done. Otherwise, bake for a few more minutes.
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, one for mixing egg yolks and a larger one for beating egg whites (remember there is no water or oil in them).
Weigh about 35 grams of black sesame powder and set aside.
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 and set aside.
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 one third of the sugar for the first time.
Add one third of white sugar for the third time.
Add one third of sugar for the second time.
Beat the egg whites until they curve into a hook.
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, upper and lower fire, bake for 45 minutes. Use a 28*28 baking tray, 150 degrees for 25 minutes. Observe carefully, if it has already colored, please cover it with tin foil to avoid burning. Or heat the rice cooker, spray some oil and pour in the cake batter, and cook twice (when the first cooking program is completed. Cover the rice cooker vent with a wet towel, wait for a few minutes and then press the second cooking function). Or cover with plastic wrap and steam it in a pot, steam it for 40 minutes after the water boils.
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😝
Attention, newbies! Making cakes is very different from cooking - cooking can be done casually, but making cakes absolutely requires attention to details. Details really determine success or failure! Don't take it for granted based on your feelings. Those seemingly simple operating instructions are full of "success or failure codes": The egg whites should be beaten to a certain state, and you should beat them strictly to that degree. Don't beat them twice and think it's "almost enough"; The folding technique says to cut and mix, so don't just draw circles to save trouble... If you ignore these details, you will waste materials and time, so some people call it "crazy cake" 😂!