Black sesame chiffon cake
I really like this chiffon cake. Yet another recipe from my new chiffon cake book, this is a winner. I've added in slightly more black sesame powder by replacing some of the cake flour with it. In fact, if I make it again, I'll further play around with the numbers so that I can maximise the black sesame taste. The black sesame flavour was really strong, and it yielded a moist and tight crumbed texture (perhaps due to the additional black sesame powder?). I also liked its dark grey appearance, what with the addition of the black sesame paste. A recommended recipe for black sesame lovers.
Black sesame chiffon cake (adapted from 好吃戚風蛋糕輕鬆上手)
(makes two 4" mini chiffons or one 6.5" chiffon)
3 egg yolks
50g black sesame paste
65g cake flour
22g black sesame powder
4 egg whites
Preheat oven to 180C.
Lightly whisk together egg yolks, 25g sugar, black sesame paste and water.
Add the cake flour and black sesame powder to the above and beat the mixture till it increases in volume and become thick and fluffy.
In a separate clean bowl, using an electric beater, beat the egg whites. When it is at foamy stage, gradually add in the sugar, with the beaters mixing constantly. Whip till stiff peaks to form meringue stage.
Fold in the egg whites in three batches into the egg yolks mixture.
Pour into chiffon molds and bake for 30 - 40 minutes (depending on mold size). Remove from oven. Invert immediately and leave to cool completely before removing from mold.