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
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 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
Instructions
- 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 deg C for about 50 - 60 minutes.
- Invert cake pan immediately from oven and leave cake to cool completely before unmoulding.
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