Black Sesame Marble Chiffon Cake

Separate the Eggland's Best Classic Eggs (4). You will need 3 egg yolks and 4 egg whites. Set both aside.

Preheat oven at 170 degrees C (350 degrees F). Sift Cake Flour (1/2 cup) and Corn Flour (2 Tbsp) together into a bowl. mix well and set aside.

Combine Egg Yolks and Caster Sugar (2 Tbsp) in another bowl, mix well. Add Milk (1/3 cup), mix well followed by Corn Oil (2 oz) and blend well. Sift in flour mixture the second time into egg mixture, add Black Sesame Powder (2 Tbsp) and stir well.

Divide batter into 2 portions and mix one portion with Black Sesame Paste (2 Tbsp).

Make meringue; Combine Caster Sugar (1/4 cup) and Cream of Tartar (1/4 tsp). Beat Egg Whites until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.

Fold the egg whites evenly into plain and black sesame batter and spoon them alternately into a 17 centimeter tube pan.

Drop the pan gently on counter top to remove air bubbles. Bake at 2nd lower rack in the oven for about 40 minutes.

When the cake is done, remove from oven and turn the pan over. Leave cake to cool in pan.

Serve and enjoy!