Sesame and Scallion Chiffon
From "Savory Chiffon and Sweet Chiffon"~ The oil used is sesame oil, and the aroma of sesame and scallion while baking is irresistible. Savory chiffon! (o^^o)♪ If you find the sesame oil flavor a bit strong, you can dilute it with vegetable oil, for example, mix 10g of sesame oil with 20g of vegetable oil. You could also use just vegetable oil—it’s delicious either way! One 17cm tube pan (*^_^*)
Ingredients
Steps
Prepare all ingredients. Toast the sesame seeds and finely chop the scallions.
From 80g of cake flour, scoop out one spoonful and mix it with the chopped scallions, ensuring the scallions are well-coated with flour.
Crack the eggs and separate the yolks from the whites. Mix the yolks with 10g of sugar and 3g of salt until the sugar dissolves.
Add sesame oil and water in sequence, mixing thoroughly.
Sift in the cake flour and mix evenly.
The batter should now have a thick consistency.
Place the egg whites in a clean, oil-free, and water-free bowl. Add a few drops of white vinegar, and whip with a hand mixer. When it reaches a foamy stage, gradually add the sugar in three batches and whip until stiff peaks form.
Fold the whipped egg whites into the yolk mixture in three batches, gently folding from bottom to top until evenly mixed.
The combined batter should be fluffy and show minimal deflation.
Finally, add the toasted sesame and chopped scallions.
Fold gently to combine.
Pour the batter into a tube pan. Press down on the tube section while shaking the pan to release air bubbles. If the batter was folded properly, there shouldn't be many bubbles!
Bake on the middle-lower rack of the oven at 165°C for 40 minutes. Once baked, remove the cake, lightly drop the pan onto the counter, then invert it to cool until the pan is no longer hot to the touch before unmolding.
Slice and serve after unmolding.