Love the nutty aroma of this black sesame chiffon cake.
Ingredients : (makes 1 x 18cm chiffon pan)
3 Egg yolks
22g Castor Sugar
35g Milk
30g Vegetable/corn oil
35g Cake flour (sifted)
25g Black Sesame powder
Meringue:
3 Egg whites
1/4 teaspoon cream of tartar
45g Castor sugar
(Baking Time: 40 minutes)
I'm using this ready made black sesame powder that I got it from bakery supplies store.
Step by Step :
1. Whisk egg yolks and sugar till light pale in color.
2. Add in milk & oil and stir till well combined.
3. Fold in the dry ingredients (flour + Black sesame powder) in 2 batches. Set aside.
4. In a clean mixing bowl, whisk egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.
5. Gradually add the caster sugar and whisk until firm peaks form.
6. Transfer 1/3 of the egg white meringue into the egg yolk mixture. Fold until combined. This lightens the mixture and makes folding easier.
7. Fold in another 1/3 of the meringue until no white streaks remain.
8. Pour the egg yolk mixture into the remaining bowl containing the remaining 1/3 of the meringue. Fold till no white streaks remain.
9. Pour the batter into an UNGREASED chiffon pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more.
10. Bake at 160°C for 40 mins.
11. Once baked, remove from oven & invert the pan immediately to cool completely before unmolding.
Happy Baking.
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