black sesame ogura cake 黑芝麻相思蛋糕

.. that’s why i always tell the husband ~ the only time when i’m wrong is when i’m still right
人非圣能，谁人无过？嘻嘻。。。我！😁
……(๑>ᴗ<๑)……

Recipe adapted and translated from Bernice Kitchen

Ingredients

100g egg yolk
1 egg
1/4 tsp salt
60g corn oil
70g milk
30g black sesame powder
45g low protein (cake) flour

200g egg white
60g caster sugar

食材

蛋黄 100克（5个A蛋）
全蛋 1 个
盐 1/4 茶匙
粟米油 60克
牛奶 70克
黑芝麻粉 30克
低筋面粉 45克

蛋白 200克
细砂糖 60克

Directions／方法

– beat egg yolk, egg, salt, oil and milk with egg beater till frothy
蛋黄、全蛋、盐、粟米油与牛奶用打蛋器打至起小泡

• sift in flour and black sesame powder and beat to incorporate well. set aside
  筛入低筋面粉和黑芝麻粉再打滑，放一边备用

• beat egg white till frothy, then beat in sugar in few additions till you get a silky, and stiff looking meringue
  蛋白打至发泡，分次加入细砂糖打至湿性发泡

• fold egg white into egg yolk batter in 3 additions (just as you will do for chiffon cake)
  最后把蛋黄湖和蛋白霜混合至均匀（像戚风蛋糕的混合法）

• pour batter into square pan, and knock pan against bench a few times to remove air bubbles. bake in water bath on the lowest second rack of preheated oven of 150 degrees C for 60 mins
  将面糊倒入方模里，把空气敲出。放入预热后的烤箱里，蒸烤法150°C ，中下层，烘烤60分钟

• after baking, invert cake immediately and unmould. cool before slicing
  蛋糕烘好后，立刻取出，倒扣待凉后才切开享用

Personal notes／温馨小贴士:

• i baked my cake in an 8 inch, removable base square pan and added a tray of ice (with water) into the water bath
  我用了8寸，活性底烤盘, 并在水浴烤盘里的水里加了冰块

• to paint on cake: remove a bit of cake batter and mix with some cocoa powder. place cocoa batter into piping cone, and pipe onto cake before baking
  如想在蛋糕上“涂鸦”，预备好的面糊取出一小部份，筛入适量可可粉拌匀。可可面糊倒入裱花袋，在蛋糕面糊画上心爱的图案后，再送入烤箱烘焙

• my cake was baked at 220 degrees C for 8 mins, and subsequently 150 degrees C for 50 mins
  我的蛋糕最初用了220摄氏度烤了8分钟，之后转用150摄氏度烤了50分钟

 a cake for the hubby’s office… muahahahahahahahhaa
要老公带上写字楼的蛋糕。。。哇哈哈哈
ψ(｀∇´)ψ

Pollution index: 153 (unhealthy)