Black Sesame Chiffon Cake



Beat egg white till stiff peak



Ingredients:

70g Cake flour
5 Egg yolks
250g Brown sugar
20g Black sesame cereal
60g Water
40g Olive oil
20g Black sesame seeds

Meringue:
5 Egg whites
90g Castor sugar
10g Corn flour

Methods:

Combine egg yolks, brown sugar and black sesame cereal in a bowl and mix well. 
Add water and oil and blend together.
Add flour and mix until batter becomes sticky, then fold in the black sesame seeds.

To make meringue.  Combine sugar and corn flour. 
Beat egg whites till foamy, then add half of the sugar and flour mixture and continue beating for a few minutes. 
Add in the remaining sugar and flour mixture and beat until egg whites are glossy and stiff peaks.

Add 1/3 of meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
Do not over-mix, as the sessame cereal will cause the volume of the chiffon to decrease, thus making it heavy.

Pour mixed batter into a 20-cm ungreased chiffon cake tube pan.
Bake for 40-50mins at 160 degree C.
When cake is done, remove from oven and turn it over, leaving it to cool.


Source from: Keiko Okashi sweet treats made with love