Sichuan Pepper Miso Savory Chiffon Cake First Release

Name: Sichuan Pepper Miso Savory Chiffon Cake First Release
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 2 piece Egg; 15 g Miso; 30 g Granulated sugar; 20 g Olive oil; 26.5 g Clear water; 12 g toasted sesame seeds; 0.6 g Sichuan pepper powder; 40 g low-gluten flour; 2 g Lemon juice

Sichuan Pepper Miso Savory Chiffon Cake First Release made with egg, miso and granulated sugar, baked until light, fluffy and golden. A great choice for family gatherings or a weekend treat.

1 hrNewEasy Baking Bake Savory & Sweet

Instructions

1
Ingredients: 2 eggs, 15g miso, 10-20g fine granulated sugar, 20g olive oil, 26.5g water, 12g roasted sesame seeds, 0.3g Sichuan pepper powder, 40g low-gluten flour, 2g lemon juice.
2
Pour the egg yolk, sugar, and miso into a large bowl and mix well.
3
Pour oil and water into the egg yolk and mix evenly.
4
Add 10 grams of roasted sesame seeds and Sichuan pepper powder, and mix well.
5
Sift in the cake flour.
6
Mix until no dry powder is visible.
7
Add lemon juice to the egg whites and beat until loose, adding it in two parts, and whip with a whisk.
8
The beaten egg whites are glossy, elastic, and can form small peaks.
9
Take 1/3 of the meringue and add it to the egg yolk batter, then mix evenly.
10
Pour into the egg whites.
11
Mix evenly.
12
Pour into the mold and sprinkle roasted sesame seeds on the surface.
13
Place in the oven. Middle rack, top and bottom heat at 180°C, bake for about 25 minutes.
14
Invert immediately after coming out of the oven.
15
Let it cool and turn it over.
16
Demold and cut into pieces.