Skip to main content

Black Sesame Chiffon Cake


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)

Ingredients (A)

  • 6 egg whites
  • 60 gm caster sugar
  • 1 tsp cream of tartar
(B)
  • 80 gm superfine flour
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 25 gm black sesame powder
(C)
  • 5 egg yolks
  • 30 gm caster sugar
  • 50 gm canola oil/corn oil
  • 80 ml milk
Method

  1. Sift flour with the baking powder, salt and mix well.  Stir in the black sesame powder.  Mix thoroughly.
  2. 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.
  3. 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.
  4. Stir the flour mixture into the egg mixture with the ball whisk till well combined.
  5. 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.
  6. 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.
  7. 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.




I'm linking this post to  Bake Along and this week's theme is Chiffon Cakes
jointly hosted by
Joyce of  Kitchen Flavours, Zoe of  Bake for Happy Kids and Lena of Frozen Wings
Labels:

Comments

  1. Rumbling TummyJuly 10, 2014 at 9:43 AM

    Black sesame! I was reading some info on black sesame and found out that it is very good for one's health!

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 10, 2014 at 3:51 PM

      Yes, I too have read write-ups on the goodness of black sesame seeds. Thanks for dropping by.

      Delete
  2. MiMi Bakery HouseJuly 10, 2014 at 10:07 AM

    Love the sweet color of this black sesame... Chiffon cake texture looks excellent too . :D
    Im usually very greedy and I tend to add "abit" more black sesame..and end ended up having a blacker black sesame chiffon cake :P

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 10, 2014 at 3:52 PM

      I too would like to add a bit more than what the recipe calls for but as this is my first attempt, I dare not venture :)

      Delete
  3. Karen LuvswesavoryJuly 10, 2014 at 12:40 PM

    Agree with Charmaine, I like this sweet light colour of this sesame chiffon ^-^!

    ReplyDelete
  4. PHJuly 10, 2014 at 1:29 PM

    Hi Cheah! I have not eaten any cakes with sesame flavour as yet. But I am sure I will like it because black sesame is very fragrant.

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 10, 2014 at 11:32 PM

      Yes, it is indeed fragrant and I do like black sesame!

      Delete
  5. AnonymousJuly 10, 2014 at 1:43 PM

    Hi, looking at your nice sesame chiffon cake, I am keen in baking one. Btw where can I get sesame flour? Tks

    ReplyDelete
  6. KimmyJuly 10, 2014 at 2:35 PM

    Quite a while I haven't bake chiffon with black sesame. I think I'll try this recipe, looks spongy and the aroma must be good.

    ReplyDelete
  7. Veronica July 10, 2014 at 3:20 PM

    A very fragrant and soft and fluffy chiffon. Looks lovely too.

    ReplyDelete
  8. Medeja- CranberryJamJuly 10, 2014 at 4:03 PM

    This cake looks so beautifully light, spongy and elegant!

    ReplyDelete
  9. QembarDelitesJuly 10, 2014 at 5:23 PM

    Looks wonderful! So fluffy and I bet the smell is very fragrant from the sesame powder!

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 10, 2014 at 11:47 PM

      Yes, Jeannie, the black sesame is indeed very fragrant!

      Delete
  10. lenaJuly 10, 2014 at 5:37 PM

    hi cheah, i actually baked a black sesame chiffon not long ago but it didnt turn out really well..the cake was a little caved in..and was using black sesame paste instead of powder. The cake tasted good though. Thx for joining our chiffon cake theme , your cake looks wonderful!

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 10, 2014 at 11:48 PM

      I think the sesame paste is a bit dense that's why. No worries, you can always try again, Lena!

      Delete
  11. ann lowJuly 10, 2014 at 7:51 PM

    Cheah, Your black sesame chiffon cake looks so perfect, soft and cottony! I'd baked one, that was long time ago but was not fragrant. Will definitely want to try to bake one again.

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 10, 2014 at 11:49 PM

      Yes, maybe this time around, you won't be disappointed, Ann!

      Delete
  12. DomesticGoddessWannabeJuly 10, 2014 at 9:36 PM

    Very nice!!! Really love the little black dots in the chiffon!!

    ReplyDelete
  13. Angie's RecipesJuly 11, 2014 at 2:02 AM

    I love how light and smooth this chiffon looks! Well done, Cheah.

    ReplyDelete
  14. kitchen flavoursJuly 11, 2014 at 9:50 AM

    Hi Cheah,
    Lovely chiffon cake! I have never tried a sesame one before, it's on my list for ages! Haha! One of these days, I will! Thanks for chiffon-baking-along with us!

    ReplyDelete
  15. ~~louise~~July 11, 2014 at 10:31 AM

    Oh goodness, Cheah. All these Chiffon recipes are sending me in a whirl. Yours looks delightful! Thank you so much for sharing...

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 13, 2014 at 11:55 PM

      You'll be spoilt for choice .... so many recipes to choose from!

      Delete
  16. ZoeJuly 11, 2014 at 6:32 PM

    Hi Cheah,

    My auntie loves everything made with black sesame and I hope to make this chiffon cake for her too :D

    Zoe

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 13, 2014 at 11:56 PM

      You give it a try and I think she'll be delighted, Zoe!

      Delete
  17. mui muiJuly 13, 2014 at 11:39 PM

    Hi Cheah,
    This black sesame chiffon cake must be full of sesame aroma. I was looking aroud for a black sesame chiffon recipe and now i know where to find :) Me too like Diana love the little black dot in the chiffon.
    mui

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 13, 2014 at 11:57 PM

      You can give it a go and see how you like it :)

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe