Eggs (medium to large) 10 Corn oil 100 grams
Milk 120g Fine sugar (whipped egg whites) 100 grams
Low gluten flour 125g Black sesame powder 40g
Lemon juice or white vinegar A few drops
Recipe for ancient black sesame cake [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 1

Step 1

Prepare the materials first. Separate the egg whites and yolks in advance. The bowl containing the egg whites must be oil-free and water-free. You can put the egg whites in the refrigerator to freeze. If you work with the egg yolk paste quickly, the egg whites can be frozen directly. If you work with the egg yolk paste very slowly, the egg whites can be refrigerated. This will help students who don't know how to beat egg whites to avoid over-beating. If you are an experienced baker and often make cakes, then you can leave them unfrozen. The 18×18 mold and matching oil paper are all ready to be set. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 2

Step 2

First put the corn oil in the formula into a bowl and heat it in the microwave for about a minute. If you don't have a microwave, you can also heat it over water. It will be heated to about 80 degrees. The temperature is approximate. If you don't have a thermometer, it will be a little hot. Take a large container and sift in the cake flour in the recipe. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 3

Step 3

Pour the heated corn oil into the flour and mix well. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 4

Step 4

Use a hand mixer to mix evenly until there is no obvious dry powder. The gluten of blanched flour will weaken a bit, but it does not mean that the flour has no gluten at all, so do not over-stir the flour to make the flour gluten.[Ancient black sesame cake] | Autumn healthy food Illustration of how to do it 5

Step 5

Then add black sesame powder. The black sesame powder I use is pure black sesame powder with zero additives. It is also cooked and has a very fragrant taste. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 6

Step 6

Use a hand mixer to mix evenly. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 7

Step 7

Add the milk in the recipe. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 8

Step 8

Use a hand mixer to mix evenly. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 9

Step 9

Then start adding egg yolks into the batter one at a time until all the egg yolks are added. Friends who are accustomed to the operation can also add the egg yolks at one time. For novices, it will be easier to mix evenly if they are added in batches. Because what I made today was two plates with 10 egg yolks, I added them in batches. You can use the Z-shape method or the stirring method.[Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 10

Step 10

Mix the black hemp egg yolk paste evenly and set aside. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 11

Step 11

Preheat the oven before whipping the egg whites. For the water bath method, I filled the baking pan with water and preheated the oven in advance. Fill the baking pan with water. The amount of water should fill about 2/3 of the entire baking pan. Do not fill it full with water, because when the weight of the two pans of cake batter is pressed down, the water will overflow. Preheat at 170 degrees. I am used to preheating the water in the baking pan with the baking pan. [Ancient Black Sesame Cake] | Illustrations of how to make healthy and healthy food in autumn 12

Step 12

Start beating the egg whites. Add two or three drops of lemon juice or white vinegar to the egg whites. The sugar can be added in batches. Of course, you can add it all at once. As long as you are used to beating egg whites, it is generally recommended for novices to add it in batches. If you add sugar in batches, beat the egg whites until they are in the state of fish-eye bubbles. The egg white liquid will drip when you lift the head of the whisk. At this time, add 1/3 of the sugar and continue to beat. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 13

Step 13

There are small bubbles in the egg white liquid, but not fine. At this time, continue to add another 1/3 of the sugar. Continue beating at medium speed. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 14

Step 14

The foam of the egg whites will gradually become finer, and when you lift the whisk, there will be a soft curved hook, and the whole will be in a relatively wet and semi-liquid state. At this time, add the last 1/3 of the sugar and continue beating at medium-low speed. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 15

Step 15

Finally, turn on low speed to collect the bubbles on the edge of the bowl, and beat all the bubbles evenly. To make ancient cake, beat the egg whites until they form a hook as shown in the picture above. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 16

Step 16

Put 1/3 of the meringue into the ancient egg yolk paste, this 1/3 is probably enough, then fold it from the bottom up and mix well.[Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 17

Step 17

Pour the mixed ancient cake batter back into the remaining egg whites, and mix evenly again to form a black sesame ancient cake batter. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 18

Step 18

Pour it into an 18×18 ancient mold that has been lined with oil paper, and shake it a few times to release big bubbles. [Ancient black sesame cake] | Autumn healthy food Illustration of how to do it 19

Step 19

Place in a fully preheated oven and bake at 130 degrees for 40 minutes, then turn to 150 degrees and bake for 25 minutes. ☑️Please adjust the time and temperature according to the actual conditions of your personal oven! [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 20

Step 20

Rise, rise, rise~ [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 21

Step 21

It’s out! After taking it out of the oven, shake it twice to release the heat.[Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 22

Step 22

Then unmold onto a cooling rack and remove the tarpaulin surrounding it. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 23

Step 23

Cut into pieces and enjoy~ Rich black sesame flavor. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 24

Step 24

In the past, I always used a 26×26 mold for making ancient cakes. Sometimes it would be too much to eat if I didn’t give it to friends. This 18×18 mold is just right, small and cute. If you want to eat it at home, making one is enough. [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 25

Step 25

I gave a few pieces to a good friend to enjoy. The good friend said that they felt very fluffy and thought they would be dry. Unexpectedly, they melted in the mouth after taking one bite. Ha ha [Ancient black sesame cake]｜Autumn healthy food Illustration of how to do it 26

Step 26

I caught a greedy little cat~I reached out to eat it when everything was good~ Cooking tips for ancient black sesame cake

☑️The temperature and time of the oven should be adjusted according to your actual situation. Some small household ovens have ridiculously high temperatures. Please adjust them according to your actual situation. ☑️ Beat the egg whites for making cake rolls until they are wet and dry.