Sesame Soya Bean Chiffon Cake

 

Sesame Chiffon Cake.
A cake I tweaked from Pandan Chiffon Cake.
I have some sesame powder and I wanted to clear it. So using it to make cakes would be interesting. I was glad with my modification, the soya milk and sesame aroma was seriously good. So I am going to record my recipe here. 

A Ingredients
150g plain flour
50g grounded sesame powder
1.5 tsp baking powder
170ml Soya Milk, unsweeten
50ml corn oil
5 egg yolks 

B Ingredients

8 egg whites 

170g fine sugar

(150g fine sugar if using reduced sugar soya milk)

1/2 tsp cream of tartar

I normally use eggs with shell at 60grams each for baking cakes.

Baking Tin - 10 inches Diameter chiffon pan

Baking time - 180 degrees celcius - 40minutes followed by 

                     160 degrees celcius - 10 minutes

Step 1 - Prepare dry ingredients
Sift 150g plain flour & 1.5 tsp baking powder together.
Add in 50g of grounded sesame powder.

Step 2 - prepare wet ingredients.
170ml Soya Milk, unsweeten. 
50ml corn oil.

Step 3 - separate the eggs.
8 egg white in the mixing bowl.
5 egg yolks for baking.
3 egg yolk keep for other uses.

Step 4 - Set to whisk the egg white.
Get ready 170g fine sugar.
Place 1/2 teaspoon of cream of tartar to egg white.
Beat at medium speed.
Add sugar to egg white mixture while mixing, 1 spoon at a time.
Upon all sugar is totally inside the egg white, set at high speed.
Beat until the egg white stift peak.

Try turning the egg white upside down. If it did not fall off, it is ready.
It took me less than 2 minutes to achieve this stage. I am using the Kenwood major.

Step 5 - Mix the wet ingredients.
Add in eggs yolks, soya milk, oil to the plain flour and sesame mixture.
Stir until well mix.

Step 6 - Combining both the egg white and egg yolk mixture.
Before doing this step, ensure we have already preheat our oven.
Place 1/3 of egg white onto the flour and egg yolk mixture.
Stire well.
Pour the mixed mixture to the egg white mixture.
Use the hand whisk to fold in the mixture until all well mixed.

Place the mixture into the baking tin, level the batter before baking.
Bake at 180 degrees celcius - 40minutes followed by 

                     160 degrees celcius for another 10 minutes

Turn the cake upside down to cool down.

Let the cake cool down before removing it from baking pan.
Enjoy.