Recipe

1. add 20g granulated sugar to the egg yolks and whip with a whipper until the mixture turns white
2.Add the caramel milk and mix until incorporated.
3.Gradually add the thick sesame oil.
4.Add the milk a little at a time and mix.
5.Add the sifted flour and baking powder all at once.
6.Add 20 g granulated sugar to the egg whites and beat with a hand mixer.
7.Add the remaining granulated sugar and beat to a stiff meringue.
8.8. add the meringue mixture to the batter of [5] in 3 batches so that the meringue is not crushed.
Mix the first 1/3 of the mixture with a whipper and the remaining 2 times with a rubber spatula.
9.Pour the dough into the chiffon mold and bake in a preheated oven at 180℃ for 30 minutes.
10. After baking, invert the mold and allow to cool.
11. Beat the cream with granulated sugar using a hand mixer.
12. Decorate the unmolded chiffon cake with whipped cream, FL caramel sauce and roasted sliced almonds.