Black Sesame Chiffon Cake

I recently bought a packet of black sesame powder from OG departmental store to make some local desserts and decided to use it for another chiffon cake variation.

I've also bought a bottle of lemon juice from Cold Storage and used it for making meringues. 

Verdict of this chiffon cake: My family and I gave it a BIG THUMBS UP!!

 

Black Sesame Chiffon Cake

makes a 23 cm chiffon pan

Ingredients:

80g cake flour

1/2 tsp baking powder

50g black sesame powder

1 1/2 tsp charcoal powder

1/4 tsp salt

6 egg yolks

40g sugar

50g canola oil

80g coconut cream (I used Ayam brand)

6 egg whites

60g sugar

A few drops of lemon juice (Can also replace with 1/4 tsp cream of tartar. The acid from lemon or cream of tartar helps to stabilize the meringue)

Method:

1. Sieve the cake flour, baking powder and salt. Add in black sesame powder and charcoal powder. Mix well and set aside.

2. In a large mixing bowl, beat egg yolks, sugar, oil and coconut cream together until well mixed.

3. Add in the flour-sesame-charcoal powder mxture and stir till well combined. Set aside.

4. To make the meringue,  beat egg whites in a clean bwl till foamy. Add a few drops of lemon and sugar. Continue to beat till firm peaks form.

5. Add 1/3 of the meringue into the yolk batter and mix with a whisk.

6. Add another 1/3 of the meringue into the and mix with a whisk.

7. Then add in the balance 1/3 of the meringue and gently fold the meringue into the cake batter until well blended. 

8. Pour the batter into an ungreased 9" (23 cm) chiffonpan and bake in preheated oven at 160C for 55 minutes.

9. When cake is done, remove cake from oven and let cool inverted completely before unmoulding.

Note:
When the cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the chiffon pan. Unmold the cake and slice to serve. Keep cake covered to prevent from drying out.

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