Black Sesame Chiffon Cake 黑芝麻戚风蛋糕

第一次试了放baking powder 的微风蛋糕，成果非常理想。
但可能不比汤面式的湿润，家人很喜欢（他们只爱中式味道）。

Mould : 23cm Chiffon Mould(20cm will do)
Preparation : 30min Batter
Oven : 160c, 45min
Recipe Source : Unknown

Ingredient : 
(a)
6 egg yolks
60g sugar

(b)
60ml vegetable oil
140ml water

(c) sifted
160g cake flour
80g black sesame powder
2 tsp baking powder (can be omitted)
(d)
8 egg whites(i use 6 egg white)60g sugar
1/2 tsp cream of tartar (can be replaced with lemon)

Steps :
Regular Chiffon steps
1. Beat (a) until forming bubble, add (b) one by one.
2. Fold in sifted (c)  leave batter aside.
3. separate bowl, beat (d) in medium speed. slowly added cream of tartar, afterwards 1/3 sugar.
Separate sugar 3 times until it forms stiff peak form.
4. fold in 1/3 of egg white batter(3) into egg yolk batter(2). after that gradually fold the mixture batter(4) to remaining egg white.
5. Put batter into ungreased Mould, Bake with 170c oven for 45 min. Leave upside down outside oven cool down before cut.