Tuesday, November 22, 2011

Black Sesame Chiffon Cake

I have been wanting to try to bake a black sesame chiffon cake for quite sometime. But it just did not happen, until recently, I bought a packet of black sesame powder from Shop & Save.

In my previous few posts, I had tried making the black sesame panna cotta, which was yummy as well...


I had seen a few food bloggers whom had already made these black sesame chiffon. The recent one was from Small Small Baker. So I decided to try out her recipe.

These black sesame chiffons look great isn't it? i was very pleased with the outcome:))
I simply love the texture of these chiffon!! They are really fantastic...!!! It has the spongey feel, and of course, with the black sesame flavor, it was simply heaven!!!
Hubby and some of my friends preferred more of the black sesame taste, as they said the black sesame is abit mild. But as SSB had mentioned, using the black sesame paste will make the chiffon more fragrant. Next time perhaps:))


(makes one 17cm chiffon tin + 2 x 3" mini chiffon)

with slight modifications

4 egg yolks

40g sugar

50ml vegetable oil

80ml water

100g cake flour

75g black sesame powder

1 tsp baking powder

5 egg whites

50g sugar

1/4 tsp cream of tartar


1. Whisk egg yolks and sugar until the sugar dissolves.

2. Gradually add in vegetable oil, followed by water.

3. Fold in black sesame powder, sifted cake flour and baking powder until well-mixed. Set aside.

4. In another bowl, whisk egg whites and cream of tartar until foamy. Add in sugar gradually until stiff peak form.

5. Gently fold in the egg white into the egg yolk batter in 3 batches.

6. Pour the batter into an ungreased chiffon tin.

7. Bake in preheated oven at 190 deg C for 40-45 minutes.(my own oven heat)

8. Remove from oven and invert the tin immediately onto a cooling rack.

9. Unmould the cake only when it is completely cool

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