Black Sesame Chiffon Cake

Cake is for life. Not just for birthdays.

Ingredients (makes one 8.5" cake)

Sesame seeds 25 g

Eggs 4, separated

Caster sugar 1/2 cup

Cream of tartar 1/2 tsp

Coconut milk 40 ml

Canola oil 40 ml

All-purpose flour 65 g

Baking powder 1 tsp

1. Pan fry black sesame seeds & grind into a fine powder. Set aside.

2. Whisk till stiff peaks: 4 egg whites, 1/4 cup caster sugar, 1/2 tsp cream of tartar.

3. In another bowl whisk together till thick and pale: 4 egg yolks & 1/4 cup sugar. Whisk in coconut milk and canola oil

4. Sift in flour, baking powder and black sesame powder.

5. Gently fold in the egg white mixture into the egg yolk/flour mixture in 3 additions with a balloon whisk.

6. Pour into a 8.5" chiffon cake mould and run a chopstick around the batter to get rid of air bubbles.

7. Bake at 170 C for 35 mins.

8. 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.

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