Cooven

Egg Yolk Mixture Ingredients:
5 egg yolks
70g corn oil
105g milk
80g cake flour
10g corn flour
40g black sesame powder
Some charcoal powder (optional)
a pinch of salt

Meringue Ingredients:
5 egg whites, cold
85g granulated sugar
a few drops of lemon juice or white vinegar (to stabilize the meringue)

Tools:
An 8-inch chiffon tube mold; a cooling rack

Preparation:
Making the Egg Yolk Mixture:
1. Separate the eggs, ensuring the egg whites are free of oil and water.
2. In a bowl, combine egg yolks and corn oil, mix well. Then add in milk, then stir thoroughly until fully emulsified.
3. Add salt, black sesame powder and charcoal powder, sift in the cake flour and corn flour. Continue mixing in a “Z” motion until smooth. Avoid overmixing. Set aside.

Whipping the Meringue:
1. Place the egg whites into a clean, grease-free bowl. Add a few drops of lemon juice or white vinegar.
2. Beat on high speed with an electric mixer until large bubbles form, then add the granulated sugar gradually.
3. Continue beating until soft peaks form (curved tips) and then whip slightly further to reach stiff peaks (straight tips with slightly curved ends).

Cooking Steps:
1. Select “Oven” mode, set temperature and time at 130°C; 50minutes, start preheating.
2. Gently fold 1/3 of the meringue into the egg yolk mixture using a whisk.
3. Pour the combined mixture back into the remaining meringue and gently fold until fully incorporated.
4. Transfer the batter into an 8-inch chiffon tube mold and smooth the surface with a spatula. Lightly tap the mold on the flat tabletop to release any large air bubbles.
5. Once preheated, place it into inner pot, start baking at 130°C for approx. 10 minutes, then increase the temperature to 135°C and bakefor another 20 minutes. Finally, adjust the temperature to 140°C, continue to bake for 15-18 minutes or until a skewer inserted into the center comes out clean.
6. Remove the cake and immediately invert the mold onto a cooling rack to prevent shrinkage.
7. Once completely cooled, run a spatula or your hand along the edge of the mold to release the cake easily. Cut into pieces and serve.

Tips:
– The key to success is properly the whipped meringue: avoid under-whipping or over-whipping. Aim for soft peaks nearing stiff peaks for the best result.
– Use gentle folding techniques to prevent deflating the meringue.
– Do not grease or line the mold to allow the batter to cling to the sides and rise properly.

蛋黄糊材料：
5粒蛋黄
70克玉米油
105克牛奶
80克低筋面粉
10克玉米粉
40克黑芝麻粉
少许竹炭粉；随喜
1小撮盐

蛋白霜材料：
5粒蛋白，冷却
85克细砂糖
几滴柠檬汁或白醋（帮助稳定蛋白）

工具：
一个8寸戚风镂空模具；一个冷却架

事前准备：
制作蛋黄糊：
1. 将鸡蛋分离，确保蛋白无油无水。
2. 在一个碗中，加入蛋黄和玉米油，充分搅拌至混合均匀，再加入牛奶充分搅拌至乳化状态。
3. 加入盐、黑芝麻粉和竹炭粉，筛入低筋面粉和玉米粉，继续用蛋抽以“Z字形”拌匀，避免过度搅拌，放置一旁。

打发蛋白霜：
1. 将蛋白放入一个干净，无油无水的打蛋盆中，加入几滴柠檬汁或白醋。
2. 用电动打蛋器高速打至出现粗泡，然后加入细砂糖。
3. 继续打发，直到出现湿性发泡 (拉出小弯钩)，再稍微打至接近干性发泡 (直立尖峰，末端微弯即可)。

做法：
1. 选择“Oven” 模式，设定温度和时间为130°C; 50分钟，开始预热。
2. 取1/3蛋白霜加入蛋黄糊中，用蛋抽翻拌均匀。
3. 将混合好的面糊倒回剩下的蛋白霜中，继续翻拌均匀。
4. 将面糊倒入一个8寸戚风镂空模具中，用刮刀抹平表面。在平台上轻震模具几下，震出大气泡。
5. 放入预热好的内锅中，以130°C烘烤约10分钟；然后调高温度至135°C烘烤20分钟。最后调整温度至140°C，继续烘烤15-18分钟至熟透或直到插入蛋糕中间的竹签取出时干净为止。
6. 烤好后取出，立即倒扣模具在冷却架上，防止蛋糕回缩。
7. 待蛋糕完全冷却后，用脱模刀或手轻轻沿模具边缘划开，即可轻松脱模。切片享用。