Black Sesame Chiffon Cake
Saw this recipe, black sesame chiffon cake at Sonia’s blog (Nasi Lemak Lover) which really interest me because I love the flavour of Black Sesame. As I can’t find black sesame powder in the market, I just bought a packet of black sesame seeds ~ wash and fry till aromatic then grind it while it is still hot. It is not easy to grind the seeds to fine,probably my machine is not strong enough, as you can see many black dots in the cake.
The result of my cake: Get a mild flavour of black sesame even though I had increased the black sesame to 35g. Texture is very soft and light like cotton but there are pores in my cake not like Sonia’s cake ~ very smooth. Overall I like this cake and the next time I’ll reduce the sugar a little.
Thanks for sharing ~ Sonia 🙂
Black Sesame Chiffon Cake
Author: Ann Low
- 95g egg yolks
- 25g caster sugar
- ½tsp salt
- 80g corn oil
- 80g fresh milk
- 100g cake flour/plain flour (sifted)
- 35g black sesame powder
- 240g egg whites
- 15g corn flour
- 110g caster sugar
- In a bowl, stir egg yolks, sugar and salt together with a hand whisk till sugar dissolved and combined.
- Add in corn oil and fresh milk, stir well again.
- Combine cake flour and black sesame powder together and fold well into egg yolk mixture, set aside.
- In a clean mixing bowl, whisk egg white and corn flour till foamy at low speed. Then gradually pour in sugar and continue to whisk at medium high speed till peaks form.
- Gently fold meringue to egg yolk batter in 3 batches till combined with a rubber spatula.
- Pour batter into a 23cm ungreased chiffon tube pan and bake in preheated oven at 160 mins for about 50 - 60 minutes.
- Invert cake pan immediately from oven and leave cake to cool completely before unmoulding.
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I don't know the flavor of Black Sesame, but I do like the little dots in the cake!
Black sesame seeds work really well in sweets and treats and this cake looks great!
Wow, this chiffon cake looks delicious…I love the sesame in it…yummie!
Looks nice and interesting.
This is completely new to me. The chiffon looks very soft. I am not a die hard fan of black sesame, may be i should reduce the quantity and try it.
Wow, what a unique recipe…I'd love to try this!
ps you're invited to comment on my post too. =)
Raje: Thank you for your compliment.
Rachel: Yeah, the cake is really soft. Maybe you can try provided can get very good black sesame powder.
The chiffon looks really soft, i never try the black sesame chiffon before, looks like this chiffon is quite famous..^_^
Honestly, I don't like desserts. You might already know I hate sweet stuff. But your desserts…seriously, I want them so bad! Ahhh! Asian style desserts are the best!
Wow this is so different and looks so soft and awesome… wish to try soon.
Hi Jackie, Yes I just read your post, it is really awesome. I would like to add yours in my to do list.
Lululu & Murasaki: Thank you 🙂
burpandslurp: Yes, I also love Korean food :)petite & Laura : Thank you for your compliments.
what a creative way to use black sesame!
what an original flavoring. I'll definitely give this a try. I might pair this with a matcha green tea creme anglaise. I love pairing those 2 flavors.
Check out my version at http://www.phamfatale.com/id_376/title_Matcha-Green-Tea-Agar-Agar-with-Sweet-Black-Sesame-Sauce/
Patihra: Thank you, I suggest to add more black sesame for this cake 🙂
I think the texture looks great & the black sesame specks make it look even nicer.
Now that's a cool cake! I don't think I've ever tasted black sesame seeds. I like the "normal" ones. What do the black ones taste like?
This is a nice east meets west execution. Love it.
Can you buy those instant black sesame powder? I saw before in supermarket, it's packet one like 3-in-1 coffee but I am not sure if it is suitable to make cake.
I like to see the black seseme in the cake and I am sure the 口感 will be better too.
I love the chiffon aspect of your cake!
Black or White sesame seeds are widely used in Chinese cuisine like Dim sums or Desserts.
Black sesame is also good for health like lower the levels of blood cholesterol. Some people even said that this can keep a person's hair looking rich and dark.
When you visit a Chinese restaurant for Dim Sums, remember to ask for a bowl of black sesame paste, you'll definitely love it.
Peachkins, Parita, Wenns : Thank you, it is really not bad 🙂
Food For Tots: I'm sure you can do better 🙂
5 Star Foodie: Thank you and pls visit often 🙂
Cookie: Thanks for your information, next time I'll bake more so that everyone can have a share 😀
Mostly what i see is black sesame seed in the supermarket…
Never tried sesame flavor before..looks yummy!
Yummy: Me too. sometime my chiffon just doesn't comes out right.CBL: I don't the 3in1 is suitable, is rather too sweet.Cookingpractice: Thank you! Many people like this especially now you can even find black sesame ice cream in store.
It looks perfectly fine to me. How I wish I can make one like this too! 😉
Sonia: I think the cake texture is OK, I like it. Only the black sesame still not fragrant enough. Anyway~Thanks:D
How wonderful this cake looks and sounds so delicious with ground black sesame seeds!
Senghoo: Thank you for stopping by:)
it should taste delicious..
I would love to have a slice pls!Anncoo, I saw the black sesame powder in supermarket. Comes in a plastic container. It is place together with the bakery supplies. Hope this helps.Cheers.
I love the flavor of black sesame…I'm sure this taste wonderful.
It looks really amazing!! I have to try it!! Thanks for sharing 🙂 sesame seedsfennel seeds
that is the beauty of blogging.. the recipes are shared among one another and it is free of charge.. and the best is there are so many talented cooks/chefs out here..!! bravo!
Kevin, Barbara, Reanaclaire: Thank you for your lovely comments 🙂
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I already put your name on my sidebar.
it has been a while not baking cake…, you make me drool for it!
Hi, it's a great blog.
I could tell how much efforts you've taken on it.
I will send to you a photo of the cake.
I would like to try baking this cake, but I have a bottle of organic black sesame paste,
how shall I add of the ingredients, under which group, n need to reduce any liquid?
Hi Auntie Anne, you can use 50g black sesame paste and stir well with 30g fresh milk. You may also like to check my black sesame marble chiffon cake recipe. https://www.anncoojournal.com/recipe/black-sesame-marble-chiffon-cake/
Thank you for your advice, but will not the sesame paste with water becomes too liquid?
The organic sesame paste that I used was quite thick. You can adjust the paste and milk little by little to the right consistency.
Thank you once again, Ann
Oh, sorry just to confirm, take the 30g milk from the 80 g in the recipe?
Yes, 50g black sesame paste + 30g milk.
I have successfully baked the black sesame marble chiffon cake several times, turned out very well. Thank you for your great recipe.
Like to know why the cake cracks, rises high and then collapses, not much though low.
Hi Auntie Anne,
Sometime it’s due to the size of the egg that you used and the temp heat (too hot) is also another issue that the cake will rise quickly causes the cracks when baking in the oven and collapses after that..
HELLOOOOOOOOO! :DA drop by here I'm doing :DD
should be very fragrant and delicious! I like sesame seeds too!
Why are you complaining???They look awesome Anncoo!!!
Anncoo, the cake is so beautiful! I love the speckles of black sesame seeds.
SJ: Thank you & Congratulations!
Anncoo, good try, I still have a big tin of this powder, must quickly make some more..Ya, I feel this recipe can be improved, what I want to do is increase the egg yolks to be same amount as per egg white, to get firm texture.