Sesame Chiffon Cake

Open sesame....unveiling another out of the world flavour for a chiffon cake :)

Ingredients:
(A)
Egg Yolks (6)
Plain Flour (7 tbsp)
Ground Black Sesame (4 tbsp)
Oil (1 tbsp)
Water (5 tbsp)
Sugar (1 tbsp)

(B)
Egg Whites (6)
Sugar (5 ½ tbsp)
Corn Flour (1 tbsp)

White Sesame Seeds

Preheat oven at 180C
(As usual, I reduced temperature to 170C during the last 15min of baking.)

Method:
1. Mix (A) in a bowl and beat till combined.
2. In another bowl, beat egg whites till soft peak forms.
3. Add sugar and beat till shiny and glossy.
4. Add corn flour and beat till it’s almost stiff (turn the bowl upside down and the egg whites should not fall).
5. Fold in 1/3 of egg whites into the (A) mixture.
6. Repeat 2 more times adding 1/3 each time.
7. Pour into a chiffon cake mould and sprinkle some white sesame seeds on top.
8. Bake for 45-50min or till cooked.9. Invert the cake to cool. Un-mould using a thin knife by loosening the sides.