As the black sesame powder is coarsely grinded, it creates an interesting texture to the soft chiffon cake. I find it rather enjoyable to chew the small grainy sesame bits in the lightly flavoured cake. :)
Is it just me? I often find myself feeling heaty after a bowl of black sesame paste dessert or food with black sesame in general. Hmm...
Thanks to 袅袅烘焙香 for sharing the recipe. :)
Black Sesame Chiffon Cake
Adapted from: 袅袅烘焙香
Ingredients (Makes an 18-cm tube cake)
3 egg yolks
30 g sugar
30 ml vegetable oil
70 ml water
70 g cake flour
50 g black sesame powder
1 tsp baking powder
4 egg whites
30 g sugar
1/4 tsp cream of tartar
1. Sift cake flour, black sesame powder and baking powder together. Set aside.
2. In a bowl, whisk egg yolk and sugar together till pale and sugar is dissolved.
3. Add in oil and mix well, followed by water.
4. Add in the flour mixture and whisk well.
5. In a clean mixing bowl, beat egg whites and cream of tartar till foamy. Add sugar in separate additions until stiff peaks form.
6. Add the beaten egg whites into egg yolk batter in 4 additions and fold gently using a spatula.
7. Pour batter into an ungreased tube pan. Tap the pan lightly on a table top with both hands to get rid of any trapped air bubbles in the batter.
8. Bake in a preheated oven at 170°C for 40 minutes or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
9. Remove from the oven and invert the pan immediately. Let it cool completely before unmold.
- I omitted the cream of tartar.
- I did not sift the black sesame powder as it was too coarse for the sieve.