Bamboo Charcoal Black Sesame Chiffon Cake 黑芝麻竹碳戚风蛋糕

Bamboo Charcoal Black Sesame Chiffon Cake

Ingredient: ( for 20-22cm mould)

(A)

5  Grade A egg yolk 30 g  
Caster Sugar 70g  
Milk 50g  
Corn oil

(B)

 63g Super fine flour
20g  Black saseme powder
1 tbsp Charcoal Powder

(C)

5 Grade A egg white
1/4 tsp Cream of tartar

(D)

70g  Caster Sugar

Method:
1. Beat A till well combined, add in B and mix well, set aside
2. Whip C till foamy, gradually add in D and whisk until soft peak form.
3. Mixed egg white into egg yolk batter gradually and stir well. Pour mixture into a 20 -22cm mould.
4. Bake in a preheated oven at 160C  for 45 minutes or till cooked.
Remove and invert, set aside. It should be cooled upside down to prevent a dense result.
Unmould when the cake turn cool.


*Tip :
1) Remember don't move the cake much before it cools completely.
2)Each oven may differ slightly in heat hence temperature stated and baking time required in the recipe serves as a reference only

Ingredient:

( for 24cm mould)

(A)

6 Grade A egg yolk
30 g Caster Sugar
84g  Milk
60g Corn oil

(B)

70g Super fine flour
30g  Black saseme powder
2 tbsp Charcoal Powder

(C)

6  Grade A egg white
1/4 tsp Cream of tartar

(D)

70g  Caster Sugar


黑芝麻竹碳戚风蛋糕
20 - 22Cm mould

材料：

蛋黄糊：

A 蛋黄 5个
细砂糖 30g
牛奶* 70g
植物油 50g
低筋面粉 63g
黑芝麻粉 20g
竹碳粉 1 tbsp


蛋白霜：

A 蛋白 5个
细砂糖 70g
1/4 tsp tartar 粉

做法：

1. 蛋黄加入细砂糖，用硅胶刮刀或打蛋器拌均至糖溶解。
2. 加入牛奶，油，用硅胶刮刀或打蛋器拌均，仔细混合至面糊呈现滑润、黏稠状态。
3. 加入低筋面粉，黑芝麻粉,竹碳粉 拌均至滑润状态。
4. 蛋白分次加入细砂糖用电器打发至硬性发泡。
5.将蛋黄糊中加入1/3分量的蛋白霜，用橡皮刮刀拌匀。
6. 加入其余的蛋白霜，混合拌均成面糊。
7. 将面糊倒入戚风模。
8. 放进预热170度的烤箱，烤35分钟至熟。（每个人的烤炉温度不一样，所以在160C是最安全，可以拉长时间烤至45分钟）
9. 出炉倒扣，待凉。

For 24cm mould

蛋黄 6个
细砂糖 30g
橙汁 84g
植物油 60g
低筋面粉 70g
黑芝麻粉 30g
竹碳粉 2 tbsp

 蛋白霜：

蛋白 6个
细砂糖 70g
1/4 tsp tartar 粉