A light and airy Chinese-style sponge cake flecked with nutty black sesame seeds. This delicate cake relies on a perfectly whipped egg white meringue for its signature cloud-like texture.
This classic Asian-style chiffon cake gets its distinctive flavor and visual appeal from black sesame paste folded into the batter. The key is handling the meringue gently—overmixing deflates those precious air bubbles that make the cake so tender.
Sift together the all-purpose flour and cornstarch into a large bowl. Set aside. Separate the eggs carefully, placing the yolks in one bowl and the whites in a clean, dry mixing bowl.
Add 30 grams of sugar to the egg yolks and whisk until pale and creamy. Stir in the vegetable oil, water, and black sesame paste until smooth. Gently fold in the flour mixture until no dry streaks remain.
Using clean beaters, beat the egg whites on medium speed until frothy. Gradually add the remaining 50 grams of sugar, beating until you achieve stiff, glossy peaks that hold their shape.
Add about one-third of the meringue to the yolk batter and fold gently to lighten the mixture. Carefully fold in the remaining meringue in two additions, using a folding motion to preserve as much air as possible.
Pour the batter into an ungreased tube pan (about 22cm). Tap the pan gently on the counter to release any large air bubbles. Bake in a preheated 160°C (320°F) oven for about 40 minutes, until the top springs back when lightly touched.
Immediately invert the pan onto a wire rack and let the cake cool completely—about 1 hour. Once cool, run a thin knife around the edges and center tube to release the cake. Sprinkle with black sesame seeds before serving.
This savory chiffon cake is a great choice for those who prefer less sugar or want a unique twist on a classic dessert. With ham bits and scallions folded into the batter, it offers a soft, fluffy texture and a flavor that is salty with just a hint of sweetness.
