Black Sesame Chiffon Cake (8-inch Round Pan)

Put the low-gluten flour into a bowl and loosen it with chopsticks. Cover the flour with a cloth to prevent water vapor from dripping onto the flour, then put on the pot lid. Steam for 15 minutes after the water boils, cool, and sift.

Separate the egg whites and yolks. In a large bowl, add corn oil and black sesame paste, and mix well.

Sift in the flour and cornstarch, and fold them in evenly. Using the method of mixing oil and flour can effectively prevent the flour from developing gluten and avoid a coarse texture in the finished product.

Add the egg yolk and milk, and stir evenly to form a smooth egg yolk mixture.

Add salt and vinegar to the egg whites, then add sugar in three portions, beating until stiff peaks form (small peaks should stand up when lifted).

Take 1/3 of the egg white foam and add it to the egg yolk mixture, gently folding with a rubber spatula until well combined. Pour the egg yolk mixture into the remaining egg white foam, and fold together using a cutting and folding method until the egg white foam and egg yolk mixture are completely integrated.

Pour the batter into the mold, and gently tap it on the countertop a few times to remove large air bubbles.

Place it in a preheated oven, middle rack, top and bottom heat, 100°C (actual temperature inside the oven is 150°C) and bake for 60 minutes (the specific time and temperature should be determined according to your own oven).

After taking it out of the oven, lightly tap the mold to release internal heat and prevent shrinkage and collapse, then immediately invert it onto a cooling rack.

Remove from the mold after cooling.

Cut into pieces.