I've been wanting to bake a black sesame chiffon cake and when I chanced upon the recipe posted by
Christine of Christine's Recipes and her lovely pictures, I wasted no time in trying it out. True to her description, this chiffon cake is soft, moist and full of sesame aroma. Just can't resist the temptation of a second or more helpings!
Recipe for Black Sesame Chiffon Cake (adapted from 'here' with slight modification)
- 6 egg whites
- 60 gm caster sugar
- 1 tsp cream of tartar
- 80 gm superfine flour
- 1/8 tsp salt
- 1 tsp baking powder
- 25 gm black sesame powder
- 5 egg yolks
- 30 gm caster sugar
- 50 gm canola oil/corn oil
- 80 ml milk
- Sift flour with the baking powder, salt and mix well. Stir in the black sesame powder. Mix thoroughly.
- Using ball whisk, whisk the egg yolks with 30 gm sugar till sugar has dissolved. Stir in the oil little by little till mixture is completely combined. Add in milk and stir well to mix.
- In a clean bowl, beat egg whites till bubbles form, add in cream of tartar. After mixing well, add in the 60 gm of sugar in three batches and beat till soft peaks form but not dry.
- Stir the flour mixture into the egg mixture with the ball whisk till well combined.
- Fold in 1/3 egg whites with a spatula. Mix well, then pour the batter into the remaining egg whites, mix till egg whites are fully incorporated.
- Pour batter into an ungreased 23 cm chiffon cake pan and bake in a preheated oven @ 170 deg.C for 35 to 40 mins. After 15 mins and if the surface gets brown, reduce heat to 160 deg.C. Test with a skewer till it comes out clean.
- Remove cake from the oven and invert immediately onto a wire rack till completely cooled. Use a serrated knife to go round the pan and loosen the cake.