Black Sesame Chiffon Cake
Prep time: 
Cook time: 
Total time: 
  • 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
  1. In a bowl, stir egg yolks, sugar and salt together with a hand whisk till sugar dissolved and combined.
  2. Add in corn oil and fresh milk, stir well again.
  3. Combine cake flour and black sesame powder together and fold well into egg yolk mixture, set aside.
  4. 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.
  5. Gently fold meringue to egg yolk batter in 3 batches till combined with a rubber spatula.
  6. Pour batter into a 23cm ungreased chiffon tube pan and bake in preheated oven at 160 mins for about 50 - 60 minutes.
  7. Invert cake pan immediately from oven and leave cake to cool completely before unmoulding.
Recipe by Anncoo Journal at