Make a black sesame chiffon cake with Japanese cake flour, black sesame paste and toasted sesame seeds. A whipped egg-white meringue gives the cake its light texture. This recipe uses a 6-inch chiffon tube pan.
Ingredients
Cake Batter
- 40g Japanese cake flour, sifted
- 3 egg yolks
- 11g cane sugar
- 15g black sesame paste
- 30g water
- 22g canola oil
- 11g toasted black sesame seeds
Meringue
- 100g egg whites, approximately 3 egg whites
- 50g caster sugar
- 6g cornflour
How to Make Black Sesame Chiffon Cake
- Preheat the oven to 160°C.
- Mix the egg yolks, cane sugar and black sesame paste in a bowl until combined. Add the water and canola oil and mix well.
- Fold in the sifted cake flour until the batter becomes sticky, then fold in the toasted black sesame seeds.
- In a separate small bowl, combine the caster sugar and cornflour.
- Beat the egg whites until foamy. Add half of the sugar and cornflour mixture and continue beating for a few minutes. Add the remaining mixture and beat until the meringue is glossy and forms stiff peaks.
- Gently fold one-third of the meringue into the egg-yolk batter. Add the remaining meringue and fold until fully incorporated. Avoid overmixing, which can deflate the batter.
- Pour the batter into an ungreased 6-inch chiffon tube pan. Bake for 35 minutes.
- Remove the cake from the oven and immediately invert the pan. Support it securely over a suitable bottle or funnel and leave the cake to cool completely.
Baking Tip
Keep the chiffon pan ungreased and fold the meringue gently to preserve the air in the batter.
