Sunday, July 17, 2011

Walnut & Black Sesame Chiffon Cake



6 egg yolks
50g caster sugar
1/4 tsp cream of tartar


6 egg whites
100g caster sugar
1/2 tsp cream of tartar

6 tbsp cooking oil
1 tsp vanilla extract
160ml milk
100g walnut & black sesame powder
pinch of salt
135g self-raising flour

  • Preheat oven to 170 degrees C.
  • Stir walnut & black sesame powder into the milk until combined.
  • (A):  Beat egg yolks for 1 minute.   Gradually add sugar and cream of tartar and beat for about 5 minutes.  Then beat in vanilla extract and oil.  Then add  in walnut & black sesame mixture.  Beat until well combined. 
  • Sift flour and salt into  a mixing bowl.  Gradually whisk in the egg mixture in a slow and steady stream.
  • (B):  In another bowl, beat egg whites until frothy, then add cream of tartar and beat until soft peaks form.  Gradually add sugar and beat until stiff.  This will take about 10 minutes.
  • Fold the beaten egg whites into the flour/egg yolk mixture.  Fold until well combined.
  • Pour the batter into an ungreased tube cake pan and bake for about 45 - 50 minutes.
  • Once the cake is out from the oven, invert the pan onto a cooling rack. Do not remove the cake until it is completely cooled. 

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