Tuesday, July 19, 2011

Black Sesame Chiffon

Recipe adapted from 我的厨房乐园

  • 4 egg yolks
  • 20gm sugar
  • 1/4 tsp salt
  • 50gm cake flour
  • 50gm black sesame seeds, toasted & grind
  • 1 tsp baking powder
  • 40gm corn oil
  • 100gm coconut milk
  • 4 egg whites
  • 70gm sugar
  • 1/2 tsp cream of tartar
  1. Beat egg yolks & sugar till sugar dissolves. Stir in salt, coconut milk & oil.
  2. Sift in cake flour, baking powder & black sesame seeds. Stir till combine.
  3. In a clean dry bowl, beat egg whites & cream of tartar till foamy. Beat in sugar gradually till stiff peak formed.
  4. Fold in 1/3 of the meringue into the yolk batter. Fold in the balance meringue.
  5. Pour batter into a ungreased tube pan, bake in preheated oven at 160 deg cel for 45mins.
  6. Remove tin from oven and invert immediately to cool down.


Joceline said...


kitlaura said...

what a lovely cake, can smell the sesame aroma, if only i can bake a tall cake like yours, mine always have a waist line and will shrink to a shorter cake, though the cake tasted ok but the appearance is nothing like yours. well done

Iris said...

Hi Peng, can I know what is the size of your chiffon cake pan? Some of your cake recipes call for corn oil, can I use vegetable instead? Thanks!

Peng said...

Iris...am using a 9" tube pan which can fit in 6 eggs recipe, min 4 eggs which yields a shorter cake , vege oil also can be used.

sokxuan said...

Hi Peng may i know what's the size of the egg that you've used? or the quantity in grams will do too! thank you :)

Peng said...

sokxuan...the eggs are large size abt 60gm each

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