Thursday, 19 July 2018

Black Sesame Chiffon 黑芝麻戚風蛋糕

Bought a bag of black sesame during a Batam trip and I think it is about time to finished it up.

As I am not sure whether this quality is as good as those Japanese ones, I decided not to take the risk and instead bake a Black Sesame Chiffon 黑芝麻戚風蛋糕 instead.

Findings: I like how the cake turned out pretty fragrant.  Since I baked this in the air fryer, I will next attempt in a smaller tin as I prefer it to be taller and also the cooked dough method.

I wonder whether I will burnt the top.

Will update when I have a chance.

What you need:

3 egg yolks
20g castor sugar
50ml grapeseed oil
50ml milk
80g cake flour
20g sesame powder

3 egg white
50g castor sugar


Preheat oven to 170°C.  Prepare a 7” chiffon pan. (will try 6" in next attempt)

Whisk egg yolk and sugar until light and fluffy.

Mix in sesame powder until well blended.

Stir in the grapeseed oil and water and full incorporated.

Sift in the cake flour and mix until combined.  Set aside.

Whisk egg white until foamy and slowly drizzle in the sugar.  Whisk till stiff peak.

Fold ⅓ of the meringue into the egg yolk batter.   Do the same with the remaining meringue.

Pour into pan and bake for 30 mins.

Let cake cool in pan completely before removing.


1 comment:

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