黑白芝麻棉花蛋糕Black&White Sesame Cotton Cake

心情不好的時候，不妨做個像烏雲的蛋糕，再痛痛快快的吃掉！真的超鬆軟吃完心情就會好了吧:)
媽媽說看起來像黑糖糕＝＝
多加了一顆蛋白，不用燙麵法就能達到棉花蛋糕的口感（夏天開火真的很熱orz)
如果要甜一點可以多加5-10g糖

If you're in a bad mood, why not bake a dark-cloud cake and eat it all! The fluffiness well definitely heal you：）
Usually, the cotton cake needs to heat the batter first, by add in more egg white, we can reach the same texture without standing by the stove in hot summer day.
The recipe uses just enough sugar to balance the sesame. If prefer sweeter, add 5-10grams more in the sugar amount.

食譜改寫自Recipe adapted from： 用點心做點心
份量： 25x30cm厚蛋糕 約20塊

材料ingredients:
蛋黃6顆
牛奶100克
無糖黑芝麻醬75克
低筋麵粉70克
蛋白7顆
檸檬汁1小匙
細砂糖65克
白芝麻適量

6 egg yolks
100ml milk
75g unsweetened sesame sause
70g air-purpose flour
7 egg whites
1tsp lemon juice
65g caster sugar
white sesame seed for decoration



事前作業Preparation：
將25x30cm烤盤鋪烤盤紙
Cover a 25x30cm baking tray with parchment paper. Preheat the oven to 180℃/355℉.

 作法Directions：
1. 蛋黃、牛奶、芝麻醬拌勻．篩入麵粉拌勻
In a bowl mix together the egg yolks, milk and sesame sauce until smooth. Shift in the flour and mix until turn into a lump-free batter.
 

2. 在另一個碗打發蛋白、檸檬汁，過程中加入糖，打發至軟性發泡，低速打1-2分鐘使泡沫細緻，最後應該會是半硬性發泡

Put the egg whites and lemon juice into another bowl and beat with high speed until no big bubbles form, add in the caster sugar one table spoon at a time with the mixer beating on high speed. When the egg whites reach soft peaks, beat on low speed for another 1-2 minute to get rid of big air bubbles.

3. 分兩次將蛋白加入芝麻蛋黃糊拌勻

Using a spatula fold your egg whites into the sesame egg yolk mixture in two batches.

4.入烤盤，抹平，撒上白芝麻，180℃烤15分鐘或直到輕壓中間有彈性

Pour the batter into baking tray. Spread evenly.

Bake in the oven for 15 minutes or until the center springs back when lightly pressed.

5. 出爐後拿出烤盤，愣卻後再切

Immediately remove from the tray. Let cool.