I so love black sesame. Black sesame paste 芝麻糊 and black sesame dumplings 芝麻汤圆 are 2 of my most favourite indulgences. So naturally, I would want to bake a Black Sesame Chiffon! Tried that about 2 years ago and was so pleased with it. That time, I used the black sesame paste and it definitely tasted heavenly. The recipe was adapted from The Sweet Spot, which original source was from the popular book “Okashi” . Subsequent to that, I have tried recipes using the black sesame powder instead of paste cos it is not exactly easy nor cheap to get good sesame paste. The chiffons turned out just as nice, though milder in taste. For recipes using just the powder and not the paste, Christine’s Recipes – “Black Sesame Chiffon Cake” is my to-go-to.
Though I have baked this black sesame chiffon several times, this time round I have added charcoal powder to achieve a darker hue of black (^-^) I am pleased with the colour which I think added the elegance to the cake. Baked this cake for the P6 mummies at one of our “production” sessions, doing Luv Packs for the graduating P6s. Glad that the mummies liked the chiffon.
Largely adapted from Christine’s Recipes – “Black Sesame Chiffon Cake“
- 6 egg whites
- 60 gm caster sugar
- 1 tsp cream of tartar
- 80 gm cake flour
- 1/8 tsp salt
- 1 tsp baking powder
- 25 gm black sesame powder
- 2 tsp black charcoal powder
- 5 egg yolks
- 30 gm caster sugar
- 50 gm extra light olive oil (*I used vegetable oil.)
- 80 ml milk
1. Preheat oven to 160 deg C.
2. Sift the cake flour, salt and baking powder together. Sift in the black sesame powder. Add in the charcoal powder and gently mix the mixture using a hand whisk. Put aside.
3. Beat the egg yolks and 30g caster sugar together till pale and light. Add in 1/3 of the dry flour mixture in step 2. Fold well. Stir in 1/3 of the milk gently to mix well. Add in another 1/3 of the flour and then 1/3 milk. Repeat till flour mixture and milk are finished.
4. Gently stir in the oil till well mixed. Put aside.
5. In a clean standing mixer, beat the egg whites and cream of tartar till foaming. Slowly add in the caster sugar while mixer is still running. Continue to beat in high speed till firm peaks are formed. Personally I like to beat till only firm but not stiff peak which would otherwise make the chiffon drier.
6. Scoop about 1/3 of the egg yolk mixture and gently fold into the egg white meringue. Continue with another 1/3 and repeat till all well folded. Be careful not to overfold the mixture nor deflate it.
7. I am using a 17cm chiffon tube which has high “sides”. If you do not have this tin, you might want to follow the original recipe and use a 20cm chiffon tube instead as the batter might be too much for you. Give the filled tin a few bangs on the counter top before putting in the oven to bake.
8. Bake for 50 minutes. After that remove from oven and invert it to cool immediately. Cool cake in tin (inverted) for at least 30min. I like to cool mine for 45min to 1hr. Unmould the cake. I use “hand-unmoulding” method. Slice and serve ^^
If you like, you can add in some black sesame seeds or chia seeds for the extra bite when you are done with mixing the batter to the meringue. Just take note to fold in the seeds carefully and gently.
Hope you will like this Black Beauty, which is a stark contrast to my Sweet Pink Bandung Chiffon (^^) Recipe for the latter is coming up!