As the name suggests, this black sesame marble chiffon cake has a hint and gentle fragrance of black sesame with a light cottony texture. I added some leftover black sesame powder from making mooncakes recently and also used organic black sesame paste to make the marble effect on the cake.
I love black sesame and will enjoy it be it black sesame dessert (芝麻糊), glutinous rice balls with black sesame paste (汤圆) or black sesame ice cream. In short, any form of preparation with black sesame as an ingredient is my cup of tea. Consuming black sesame has many benefits. They are an excellent source of many essential minerals as well as a very good source of vitamin BI (thiamin) and dietary fiber. The nutrients found in sesame seeds may contribute to cardiovascular health, reduce inflammation, support respiratory health, protect against colon cancer and osteoporosis as well as other conditions (refer here).
Black Sesame Marble Chiffon Cake
- 70 g cake flour/plain flour
- 2 tbsp corn flour (starch) - about 15g
- 2 tbsp black sesame powder
- 3 egg yolks - used large eggs
- 25 g caster sugar
- 80 ml fresh milk
- 55 g corn oil
- 2 tbsp black sesame paste - stir well before adding into the batter
- 4 egg whites
- 1/4 tsp cream of tartar
- 50 g caster sugar
- Preheat oven at 170deg C. Sift flour and corn flour together into a bowl. mix well and set aside.
- Combine egg yolks and sugar in another bowl, mix well. Add milk, mix well followed by oil and blend well. Sift in flour mixture the second time into egg mixture, add black sesame powder and stir well.
- Divide batter into 2 portions and mix one portion with 2 tablespoons of black sesame paste.
- Make meringue - Combine sugar and cream of tartar. 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 17cm 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 is done, remove from oven and turn the pan over. Leave cake to cool in pan.
- 70 克 底筋/中筋面粉
- 2 汤匙 玉米粉， 约15克
- 2 汤匙 黑芝麻粉
- 3 个 蛋黄 （用大鸡蛋）
- 25 克 细砂糖
- 80 毫升 牛奶
- 55 克 玉米油
- 2 汤匙 黑芝麻酱，一定要搅匀才参入面糊里
- 4 个 蛋白
- 1/4 茶匙 塔塔粉
- 50 克 细砂糖
- 蛋白霜 – 用搅拌机把蛋白打致大起泡，细砂糖分3次加入，打致硬发泡。然后将一半的蛋白霜拌入白面糊和黑芝麻面糊里翻拌均匀。
黑芝麻酱在新加坡 - Sunlik买得到。