Afternoon tea#8-inch sesame chiffon cake recipe

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  1.Pour corn oil, milk and powdered sugar into a clean basin and stir evenly with a whisk.Set aside

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  2.Separate the egg whites and yolks, making sure the egg whites are oil-free and water-free

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  3.Put the separated egg yolks directly into the bowl of sugar, milk, corn oil that was stirred evenly before

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  4.Add salt and stir evenly

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  5.Add sifted flour and sesame seeds and stir until smooth and without dry powder.Set aside

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  6. Stirred batter

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  7.Add white vinegar and use an electric egg beater to beat the egg whites until they form fish-eye bubbles

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  8.Add 1/3 of the powdered sugar and beat until soft foam

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  9.Add 1/3 of the powdered sugar and beat until texturey

• 10.Add the remaining sugar and beat until the corners are drawn
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  11.Put one-third of the egg white into the egg yolk

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  12.Mix evenly

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  13.Pour the egg yolk paste back into the meringue, stir evenly, and pay attention to the technique to avoid defoaming; remember: you are stirring, not making circles

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  14.The mixed batter is like this.When you lift it, the dripping lines will not disappear easily

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  15.Pour into an 8-inch mold, use a toothpick to draw a Z shape, and then gently shake out the bubbles

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  16. Place in the preheated oven and bake at 150 degrees for 50 Minutes

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  17.Bake for half an hour at a good height

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  18.After baking, take it out and shake it a few times, turn it upside down and let it cool

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  19.Demolding and cutting, not bad

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  20. The sesame chiffon cake is delicate, sweet and elastic, satisfying! !