Black Sesame Chiffon Cake is what you want when you want a "not so sweet" cake that is fluffy and light... and dairy-free
For some strange reason, I never posted my black sesame chiffon recipe even though I've made it so many times since I posted it on SAC in 2019. Since then I got myself a standard 8inch (20cm) chiffon tin and simplified... enjoy!
INGREDIENTS
5 eggs separated
3/4t cream of tartar
90g caster sugar
20g brown sugar
25g black sesame flour
20g black sesame seeds
40g canola oil
20g sesame oil
60g water
70g self raising cake flour
1t baking powder
METHOD
Pre-heat oven to 160C fan forced
Make meringue (egg whites, cream of tartar, caster sugar) and set aside
Whisk egg yolks and brown sugar until foamy/doubled in volume
Mix black sesame flour/seeds with oils, then stir through water
Add to egg yolk mixture
Sift in self raising cake flour/baking powder. whisk through
Fold in the meringue
Pour into angel cake pan, tap multiple times to remove bubbles/even surface
Bake on bottom shelf for 45mins
Invert to cool 30 mins before removing from tin
I like to run a skewer or thin knife around to loosen from tin
Cut and serve
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