A MESSAGE FOR YOU!
I am a self-taught home baker who is extremely enthusiastic and passionate about baking. Through both the countless experiments (and nightmares!) in my kitchen, I hope to simplify the process of baking for you through my baking recipes and tips! Through these easy-to-follow baking recipes and ideas, I hope to motivate you to bake and also, obtain that very sense of accomplishment. I will be more than happy to help you start out regardless of who you are.
I aspire to share my hobby and baking recipes with as many people as I can and share the joy of this hobby I hold dear to my heart!
“You and I,
let’s make a community that grows together!”
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![[Recipe] Soft, fluffy yet moist Black Sesame Chiffon Cake 🍰🖤 Each bite comes with a fragrant, nutty flavour using both black sesame paste and toasted, grounded sesame seeds while keeping that light, airy texture we love 😋
For a bolder black sesame flavour, I recommend finishing with a light white choc drizzle and a sprinkle of toasted black sesame seeds 🍫
Also, for those curious where to get the paste, supermarkets have them in the spread section, or baking supplies stores! Get unsweetened where possible. You can also choose to toast your own sesame seeds, or more convenient, get toasted black sesame powder 😆
Ingredients (Black Sesame Chiffon Cake)
- 6 Eggs, separated into white and yolk (I am using eggs that weigh 60g)
- (For main batter) 40g of White Sugar
- (For meringue) 40g of White Sugar
- 80ml Milk
- 40ml of Vegetable Oil
- Pinch of Salt
- 70g of Black Sesame Paste, Unsweetened if possible (storebought or homemade ok)
- 25g of Toasted Black Sesame Powder
- 100g of Plain Flour (Sift if clumpy)
- 3g of Baking Powder
Ingredients (Optional)
- Approx 1/3 Cup, Melted and Cooled White Chocolate
- Approx 3 Tbsp Toasted Black Sesame Seeds
Instructions
1. Whisk egg yolks with 40g sugar for 1 - 2min
2. Then, whisk in the milk, oil, salt and black sesame paste until single colour
3. Next, whisk in the plain flour, black sesame powder and baking powder
4. Whip the egg whites till stiff peaks, adding in 20g sugar at two stages, foamy and soft peaks (total 40)
5. Whisk 1/3 of the egg whites to the cake batter and fold in th remaining 2/3, 2 halves
5. Transfer batter to cake pan, do not line or grease (I am using 9 inch).
6. Bake 170C for 52 – 55 mins, adjust accordingly to the size of the pan! Do not open the oven door before it’s done
7. Leave upside down immediately to cool, ~ 1 hour before unmoulding gently. If serving with white chocolate and seeds, do this after the cake has cooled
8. Serve and enjoy!
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