Fall in love with the soft billowy texture of the chiffon, the nutty aroma of ground roasted black sesame seeds enhanced by the fragrance of the coconut cream. If you like ‘healthier’ desserts, fluffy cakes and the taste of black sesame seeds, this is a great recipe to try. It is lovely and light, and goes especially well with green tea.
Black Sesame Chiffon Cake
Low sugar, light, fluffy and aromatic
Egg Yolk Batter
- 6 egg yolks room temperature
- 10 g fine raw sugar or caster sugar
- 130 ml coconut cream
- 60 ml rice bran oil or vegetable oil
- pinch of salt
- 75 g plain flour
- 1 tsp baking powder
- 60 g black sesame powder (toast black sesame seeds in a skillet till they start popping, then cool and grind to powder)
Egg White Batter
- 7 egg whites room temperature
- 1/4 tsp cream of tartar
- 50 g fine raw sugar or caster sugar
Preheat oven to 170 oC (I used Fan forced), prepare chiffon pan but do not grease or line
Seperate eggs into two large mixing bowls, sift flour with baking powder, then measure and prepare all other ingredients.
Prepare Egg Yolk Batter
Whisk egg yolks, 10g sugar and salt with hand whisk for about 3 mins. Add coconut cream and whisk to combine.
Then add rice bran oil, lightly whisk to combine. Sift once more previously sifted plain flour + baking powder into egg yolk batter, then add black sesame powder, use whisk to combine. Set aside
Prepare Egg White Batter
With an electric mixer, on low speed beat egg whites till frothy. Add in cream of tartar and continue to beat for a minute then add half the sugar. Beat till foamy and add rest of sugar, continue to beat till soft peak stage.
Add 1/3 portion of the merringue into the egg yolk batter to loosen and combine with a hand whisk.
Add the second 1/3 portion of merringue and fold in gently with hand whisk
Finally, pour the egg yolk mixture into the egg white merringue and fold gently with spatula till just combined.
Pour the batter slowly into chiffon cake pan to enable large bubbles to pop as the batter flows down. When done, even out top of batter with spatula, then tap pan on the countertop.
Bake in preheated oven at 170oC for 30 min. Then reduce heat to 150oC for another 15 min. Immediately remove from oven when done and cool cake pan upside down.
Let cool completely before unmoulding. To unmould, use a thin knife to cut carefully around the edges of the pan, then around the middle, lift out tube and cut cake from the bottom. All this is best done while holding the knife still and moving the cake pan instead as you will achieve a neater edge.
- Use room temperature eggs
- Ensure all equipment used to beat egg whites are completely clean and grease-free
- It is very important to get the egg white meringue correct. Soft peaks for meringue means when the beaten egg white has fine soft foams that holds its shape with a curved soft peak.
- Do not overbeat egg whites till firm peaks as it will be difficult to incorporate into the egg yolk batter, and you may end up loosing some of the bubbles or get ugly lumps of white meringue in your cake later. Underbeaten, and the cake will probably sink after baking as the meringue is not strong enough to hold its shape. So beat it till just before it reaches stiff peak stage (with a curved tip).