Black Sesame Chiffon Cake

Ingredients

85g flour (I used 70g cake flour), sifted
8g cornflour
5g baking powder
20g sugar
60g canola oil
60g milk
18g ground black sesame (I used about 35g)
5g roasted black sesame seeds (I omitted)
5 egg yolks (I used 4)

5 egg whites
95g sugar (I used 70g)
Pinch of cream of tartar


Method

1. In a large bowl, combine flour, cornflour, baking powder, sugar, canola oil, milk, ground sesame, sesame seeds (if using) and egg yolks. Stir well
2. In a separate bowl, beat the egg whites with cream of tartar till soft peaks, add sugar gradually, beat till firm and glossy
3. Fold half the egg white mixture into the egg yolk mixture to lighten it. Fold the egg egg mixture back into the egg yolk mixture till until well combined. Pour batter into a 22cm ungreased tube pan, bake in preheated oven of 160g for 45min, until a skewer inserted comes out clean.
4. Once the cake is done, invert the cake and let the cake cool completely before eating.