This incredible Black Sesame Chiffon Cake is light, fluffy, nutty and absolutely delicious! If you love chiffon cakes and black sesame, you absolutely have to make this!
Ingredients (makes one 8.5" cake)
Step 1
Pan fry 25 g black sesame seeds & grind into a fine powder. Set aside.
Step 2
In bowl of stand mixer, whisk till stiff peaks:
4 egg whites
1/4 cup caster sugar
1/2 tsp cream of tartar
Step 3
In another bowl whisk together till thick and pale:
4 egg yolks
1/4 cup sugar
Step 4
Whisk in:
Coconut milk 40 m
Canola oil 40 ml
Step 5
Sift into the egg yolk mixture & whisk till smooth:
65 g Plain flour
1 tsp Baking powder
25 g black sesame powder
Step 6
Gently fold in the egg white mixture into the egg yolk/flour mixture in 3 additions with a balloon whisk.
Step 7
Pour into a 8.5" chiffon cake mould and run a chopstick around the batter to get rid of air bubbles.
Step 8
Bake at 170 C for 35 mins
Step 9
Remove from the oven and drop the mould on the countertop from about 6 inches high to remove the steam. Invert the pan on a rack to cool completely (about 1 hour) before gently removing the cake from the mould.
I like to think of my cake as a balanced diet – it's balanced on a fork! – Unknown
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