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。