Black sesame chiffon cake

I bought some black sesame from Chinese supermarket last Sunday, I wanted to try black sesame sweet soup, but I found this recipe instead... so I tried to make it and now share it with you all! 

Ingredients (7" mould or 6" mould + 4" mould)
4 egg yolks
22g caster sugar

1/8 tsp salt
19g black sesame powder*

60g flour

1 tsp baking powder**

38g vegetable oil
60 ml milk

4 egg whites
45g caster sugar
1/2 tsp cream of tartar OR few drops of lemon juice

*Highly recommend = roast black sesame & grind into powder, click here to see how to do it

**It is in the original recipe, it puffs a lot if you add it. However it is not necessary

Instructions
1. Preheat oven at 170°c

2. In a large mixing bowl, beat egg yolks with sugar
Add in salt, baking powder, black sesame powder and flour, mix well

3. Ad in oil and milk, mix well

4. In another mixing bowl, beat egg whites, sugar & cream of tartar, until the egg white mixture forms firm peak

5. Fold 1/3 egg whites in the egg yolk mixture, with the help of spetula, with fast and light motion
Fold in the rest of the egg whites

6. Pour the batter into the mould, drop the mould to the working surface several times, to remove excessive big air bubbles

Note: DO NOT grease the mould, or the cake will shrink while baking

7. Put the mould in the oven, then reduce heat to 150°c. Bake for 35-40mins 
Note: check if well cook => a needle comes out clean when inserted in the middle

8. Remove the cake from the oven. Invert the mould immediately on a wire rack

Let it cool completely

9. Use a knife to scrap the outer edges of the mould, remove the mould carefully

Then scrap the inner edges and the bottom of the mould, remove the mould carefully

Enjoy!