Black Sesame Chiffon Cake

Name: Black Sesame Chiffon Cake
Yield: 0
Ingredients: 6 egg yolks; 40 g castor sugar; 50 g canola oil; 90 g coconut cream; 80 g self raising flour; 50 g black sesame powder; 2 tsp charcoal powder; 6 egg whites; 1/4 tsp cream of tartar; 80 g castor sugar

5 June 2017

Recipe

Black Sesame Chiffon Cake

Prep: 0 min
Cook: 0 min
Total: 0 min
Serves: 0

Ingredients

6egg yolks
40 gcastor sugar
50 gcanola oil
90 gcoconut cream
80 gself raising flour
50 gblack sesame powder
2 tspcharcoal powder

Meringue

6egg whites
1/4 tspcream of tartar
80 gcastor sugar

Method

01
Beat egg yolks with sugar till lighter color>add oil n coconut cream n mix till combined >add black sesame + charcoal powder n sifted self raising flour then mix till complete n set aside
02
In a mixer beat egg whites till foamy>add cream of tartar n continue to beat 1min then gradually add sugar while beating>finished sugar turn to middle speed n beat till slightly more than soft peak
03
Fold 1/3 of meringue to yolk batter with balloon whisk>fold in the next 1/3 with spatula>pour the yolk batter into balance meringue n fold till no sigh of white>pour batter into 25 cm tube pan>tap 2-3 times lightly on table top>use skewer to swirl around the batter to further get rid of big bubbles then send to bake
04
Preheat oven at 165C
05
Bake at 150C for 45 to 50 mins
06
Watch out after 20mins of baking, u may need to lower 10C if your oven is too hot. Every oven is different u see? Cover loosely with aluminium foil if the top brows too fast.
07
Immediately after out of oven, drop pans twice on table top to release hot steam then invert to cool completely b4 unmoulding

Cakes