Organic Black Sesame Golden Sponge(Recipe source from Nasi Lemak Lover)
Ingredient
100g butter, melted (use cooking oil)
100g cake flour (use 80g all purpose baking flour + 30g organic black sesame powder) 6 egg yolks (A size)
110g milk
6 egg whites (A size)
100g caster sugar (use 80g)
12g corn starch (omitted)
Method
1. Prepare a 9" cake pan, don’t need to line paper.
2. Immediate separate cold eggs from fridge (easy to separate this way) into two mixing bowls. Set aside to return to room temperature.
3. Melt butter in a saucepan, once you see small bubbles, remove from heat.
4. Immediately add in flour, quickly stir to become batter (at this stage, the batter is thick. Also suggest to transfer this batter to another clean mixing bowl), then add in milk, mix well.
5. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter.
6. Mix sugar and corn starch together. Beat egg whites till foamy, gradually add in sugar and corn starch mixture (in three batches) and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
7. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8. Fold in 1/3 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour into cake tin, bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 150C (no fan) for another 30mins {original recipe is using 140C - 25mins & 170C - 25mins}
10. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.
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