Black Sesame Chiffon Cake
A light and fluffy 8-inch chiffon cake infused with rich black sesame flavor, featuring a creamy black sesame filling. This classic Chinese-style cake is perfect for celebrations or afternoon tea.
Story
This elegant chiffon cake gets its distinctive flavor and beautiful gray hue from black sesame paste. The cake is baked in a tube pan to achieve its signature airy texture, then filled with a sweet black sesame cream for added richness.
Ingredients
all-purpose flour
1 cup (120g)
black sesame paste
3 tablespoons (45g)
eggs (large)
5 separated
granulated sugar
3/4 cup (150g), divided
vegetable oil
1/4 cup (60ml)
milk
1/4 cup (60ml)
cornstarch
1 tablespoon
cream of tartar
1/2 teaspoon
salt
a pinch
Instructions
1
Prepare the batter base
Separate eggs carefully, placing whites in a clean bowl and refrigerate. Whisk egg yolks with half the sugar (75g) until pale and thick. In a separate bowl, combine vegetable oil, milk, and black sesame paste until smooth.
2
Combine wet ingredients
Add the oil and sesame mixture to the egg yolk mixture in two additions, whisking well after each addition. Sift in the flour, cornstarch, and salt all at once. Fold gently until just combined—do not overmix.
3
Beat egg whites
Remove egg whites from refrigerator. Add cream of tartar and beat on medium speed until foamy. Gradually add remaining sugar (75g) while continuing to beat until stiff, glossy peaks form.
4
Fold and bake
Gently fold one-third of the meringue into the batter to lighten it. Then carefully fold in the remaining meringue in two additions. Pour into an ungreased 8-inch tube pan. Bake at 325°F (165°C) for 45-50 minutes.
5
Cool and unmold
Immediately invert the pan onto a wire rack when done. Let cool completely, about 1 hour. Run a thin knife around the edges and center tube to release the cake.
