Black Sesame Marble Chiffon Cake 黑芝麻大理石戚风蛋糕
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).
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Black Sesame Marble Chiffon Cake
Ingredients
- 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
Meringue
- 4 egg whites
- 1/4 tsp cream of tartar
- 50 g caster sugar
Instructions
- 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.
Notes
Nutrition
黑芝麻大理石戚风蛋糕
Ingredients
- 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
蛋白霜 - 4 个 蛋白
- 1/4 茶匙 塔塔粉
- 50 克 细砂糖
Instructions
- 预热烤箱致摄氏170度。面粉和栗米粉一起过筛到一个碗里，备用。
- 把蛋黄和细糖混合均匀。加入牛奶，搅匀后加入玉米油，搅拌均匀。再筛入粉类,放入黑芝麻粉搅拌均匀。
- 将面糊分成两份。然后加入2汤匙黑芝麻酱在一份面糊中，拌匀。
- 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。
- 白面糊及黑芝麻面糊交叉的倒入17cm烤模里。在卓上轻敲几下，敲出汽泡。
- 把烤模放进烤箱倒数第二层，烤约40分钟。
- 蛋糕出炉后，即倒扣致冷却。
Notes
黑芝麻酱在新加坡 - Sunlik买得到。
The marbling looks stunning. Would like to try this.
Understand you always use 70g large egg. I am using free range eggs, which is abt 55 to 60g with shell. So how should i adjust the quantity of my eggs should i use ?
Would like to try this cake during my this limited CNY visitation
Thanks, is also a good opportunity for me to practise more
Hi Lean, Yes I usually used 70g egg with shell. For this recipe is 3 eggs (70g each), so you can weigh the smaller eggs to around 210g. Is ok to use slightly less or more than 210g eggs.
Thank you and will update you of mi progress
HI Ann,
I always have this problem when baking chiffon cake. When I invert the pan, the cake will slide down slowly. It does not stick to the sides at all. I would appreciate it if you could kindly give me some advice on this. Thank you.
Hi Sherry,
There are a few reasons of baking a failed chiffon cake.
1. Oven heat resistant is not evenly heated or the different type of oven you’re using.
2. The whisked of the egg whites are not stiff enough.
3. The batter is not evenly mixed.
4. The cake is not fully baked.
Maybe you can shared a pic of your chiffon cake on my FB fanpage.
https://www.facebook.com/anncoojournal/
Ann
Hello Ann,
It’s me again, I would like to bake this cake, replacing 2 tbsp sesame powder for sesame paste .
Please advise total measurement for sesame paste, if I do not wish to marble the cake.
Thank you
Aunie Anne
Hi Aunie Anne, you can either combine the black sesame powder and the paste together or just use the black sesame paste and omit the powder.
Hi Ann,
If I like to bake this cake in 25cm tube pan, how much do i need to adjust the ingredients above? Is there a formula to work this out? Btw, thank you very much for all your recipes. they are lovely.
Hi Cathy, you need to use 7 or 8 eggs for a 25cm tube pan.
Just divide the ingredients eg: 70g cake flour by 3 x 7 base on 7 eggs) = 163g
Hi, can you explain this more clearly. I’d like to make this in a 9-inch tube pan (which I guess is 23cm)…could you break down the new conversions?
163 g cake flour/plain flour
4.5 tbsp corn flour
4.5 tbsp black sesame powder
7 egg yolks used large eggs
58g caster sugar
185 ml fresh milk
130 g corn oil
4.5 tbsp black sesame paste stir well before adding into the batter
MERINGUE
9 egg whites
1/2 tsp cream of tartar
116 g caster sugar
Bake at 170 deg C for about 50-60 mins. As oven temp varies, you have to monitor your oven after 50 mins of baking.
Hi Ann, thank you for the recipe. However I do not have the black sesame paste but only the powder. Is there any way that I can use the sesame powder to make the paste perhaps? Or to omit the paste altogether?
Thank you for your time.
Faith
Hi Faith, You can just add the sesame powder (about 4 tbsp) without the paste but the cake will not be that fragrant.
Thank you for the reply! I’ll try! 🙂
Ann. I love the marbling in your cake. It’s beautiful!
I have never had black sesame paste even the seeds , more familiar with the white seeds . cake looks lovely , would love a slice.
Hi Ann
Thanks for the yummy photo.
I will be trying receipe soon. However I noticed you call for “large eggs” – what is the weigh of one large egg?
Hi Stellar, I always used 70g egg (with shell).
Ann, thanks so much for your prompt reply and clarity.
Hi Ann I made a choco marble chiffon cake but it turned out with big holes almost size of ping pong inside the cake. Why is that? Tks
Hi Fiona, Think there is too much air inside the beaten egg white. So next time, better don’t drop the cake pan on the table to release air bubbles.
Hi Fiona, Think there is too much air inside the beaten egg white. So next time, better don’t drop the cake pan on the table to release air bubbles.
Ann so happy I found our blog! I had a quick look at the recipes and will certainly do the black sesame one.
Looks dramatically beautiful with black sesame swirls!
Also how should I adjust baking time to a 23 cm pan?
Hello Anna,. Your Chiffoncake so stunning . Mine sometimes wet in side , what is your advice. Appreciate 🙏 thank you
Hello Anna,. Your Chiffoncake so stunning . Mine sometimes wet in side , what is your advice. Appreciate ? thank you
Also how should I adjust baking time to a 23 cm pan?
Hi Ann,
If I like to bake this cake in 25cm tube pan, how much do i need to adjust the ingredients above? Is there a formula to work this out? Btw, thank you very much for all your recipes. they are lovely.
Hi Cathy, you need to use 7 or 8 eggs for a 25cm tube pan.
Just divide the ingredients eg: 70g cake flour by 3 x 7 base on 7 eggs) = 163g
Hi, can you explain this more clearly. I’d like to make this in a 9-inch tube pan (which I guess is 23cm)…could you break down the new conversions?
163 g cake flour/plain flour
4.5 tbsp corn flour
4.5 tbsp black sesame powder
7 egg yolks used large eggs
58g caster sugar
185 ml fresh milk
130 g corn oil
4.5 tbsp black sesame paste stir well before adding into the batter
MERINGUE
9 egg whites
1/2 tsp cream of tartar
116 g caster sugar
Bake at 170 deg C for about 50-60 mins. As oven temp varies, you have to monitor your oven after 50 mins of baking.
Hi Ann, thank you for the recipe. However I do not have the black sesame paste but only the powder. Is there any way that I can use the sesame powder to make the paste perhaps? Or to omit the paste altogether?
Thank you for your time.
Faith
Hi Faith, You can just add the sesame powder (about 4 tbsp) without the paste but the cake will not be that fragrant.
Thank you for the reply! I’ll try! 🙂
Hello Ann,
It’s me again, I would like to bake this cake, replacing 2 tbsp sesame powder for sesame paste .
Please advise total measurement for sesame paste, if I do not wish to marble the cake.
Thank you
Aunie Anne
Hi Aunie Anne, you can either combine the black sesame powder and the paste together or just use the black sesame paste and omit the powder.
Hi Ann I made a choco marble chiffon cake but it turned out with big holes almost size of ping pong inside the cake. Why is that? Tks
Hi Fiona, Think there is too much air inside the beaten egg white. So next time, better don’t drop the cake pan on the table to release air bubbles.
Ann so happy I found our blog! I had a quick look at the recipes and will certainly do the black sesame one.
HI Ann,
I always have this problem when baking chiffon cake. When I invert the pan, the cake will slide down slowly. It does not stick to the sides at all. I would appreciate it if you could kindly give me some advice on this. Thank you.
Hi Sherry,
There are a few reasons of baking a failed chiffon cake.
1. Oven heat resistant is not evenly heated or the different type of oven you’re using.
2. The whisked of the egg whites are not stiff enough.
3. The batter is not evenly mixed.
4. The cake is not fully baked.
Maybe you can shared a pic of your chiffon cake on my FB fanpage.
https://www.facebook.com/anncoojournal/
Ann
Hi Ann
Thanks for the yummy photo.
I will be trying receipe soon. However I noticed you call for “large eggs” – what is the weigh of one large egg?
Hi Stellar, I always used 70g egg (with shell).
Ann, thanks so much for your prompt reply and clarity.
I have never had black sesame paste even the seeds , more familiar with the white seeds . cake looks lovely , would love a slice.
Ann. I love the marbling in your cake. It’s beautiful!
Looks dramatically beautiful with black sesame swirls!