【Black Sesame Chiffon Cake】

【Black Sesame Chiffon Cake】
by MaomaoMom

Black sesame seed has proven dietary and health benefits, such as antihypertensive and antioxidant. It can tonify or increase liver blood and nourish the eyes, beautifies skin and helps reduce white hair. Chinese people have been using black sesame as a dietary supplement and in traditional Chinese medicine for over two thousand years.

I made this black sesame chiffon cake and it turned out great. Enjoy!

Meal type: dessert
Prepare time: 30 minutes
Cook time: 35 minutes
Level: Medium
Serves: 16 servings

Ingredients:
Ingredients:
1: 2 tbsp roasted black sesame seeds (18g);
2: 4 extra large eggs;
3: ½ tsp white vinegar (or 1/3 tsp cream of tartar), ¼ cup sugar (60g);
4: 2 tbsp sugar (28g), 3 tbsp corn oil (40g), ½ tsp vanilla extract, 3 tbsp water (44g);
5: ½ cup cake & pastry flour (75g), 1/3 tsp baking powder, mix well with a fork.

Directions：
Preheat oven at 340F.

1: Place roasted sesame seeds in a plastic bag, seal and crush with a rolling pin (Picture 1).

2: Separate eggs into two clean and dry mixing bowls (Picture 2). Add ½ tsp white vinegar to egg whites and beat with a handheld mixer on high speed until soft peaks form. Add ¼ cup sugar and continue beating until soft peaks form (Picture 3). Set aside.

3: Measure 2 tbsp sugar in egg yolk bowl and beat with handheld mixer (Picture 4) on high speed for about 2 minutes. Add 3 tbsp corn oil and beat for another minute (Picture 5). Add the rest of ingredients of Ingredient 4) and beat at low speed for 20 seconds (Picture 6).

4: Add flour mixture of Ingredient 5) (Picture 7). Beat at low speed until all ingredients combine then beat at high speed for a minute. Add crushed sesame seeds (Picture 8) and mix well with a spatula (Picture 9).

5: Add 1/3 of the beaten egg white into the yolk and flour mixture (Picture 10), and mix well. Then pour it back to the remaining 2/3 beaten egg whites (Picture 11). Gently fold well with a spatula (Picture 12).

6: Pour batter into a 22×22 cm Pyrex baking dish (Picture 13) and smooth the top. Bake in the preheated oven at 340 F/170C for 35 minutes.

7: Cool the cake upside down for 20 minutes (Picture 14). When cooled, use a knife to loosen sides then cut into 16 pieces before serving.

8: Store leftover cake in an airtight container at room temperature for 2 days or in fridge for up to 5 days.

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