Black sesame sponge cake

Black sesame sponge cake

Introduction:

"I haven't made sponge cake for a long time. Compared with Qifeng cake, it's a little more troublesome. The main reason is that the egg liquid takes a longer time to pass and needs to be kept warm. Even in the current season, the egg liquid still needs to be kept warm. At first, I didn't do this, but I sent the egg liquid directly. However, after a period of time, I found that there was no change. I had to quickly boil a small pot of hot water and put the egg liquid basin on the small pot to send it again. "

Production steps:

Step 1: prepare the required materials

Step 2: beat the eggs in the bowl

Step 3: add sugar twice

Step 4: beat at low speed until the egg is bubbling

Step 5: add the remaining soft sugar

Step 6: continue

Step 7: beat the egg until the lines won't disappear immediately

Step 8: sift in the mixture of flour and corn starch

Step 9: cut up and down and mix evenly

Step 10: pour in corn oil and continue to cut and mix until there is no dry powder

Step 11: sprinkle some black sesame seeds

Step 12: pour it into the mold and shake out the big bubbles

Step 13: preheat the oven at 150 ℃ for 60 minutes

Step 14: remove after baking

Step 15: pour on the baking net to cool

Materials required:

Flour: 80g

Corn starch: 20g

Corn oil: 40g

Sugar: 50g

Eggs: 4

Black Sesame: a little

Note: keep the egg liquid away from warm water.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet