Tuesday, July 20, 2010

Black Sesame Paste Chiffon Cake


3 egg yolk
15g sugar
1/4tsp salt
2tbsp veg. oil (I used the oil from the sesame paste.)
30g black sesame paste
60g soya bean milk/fresh milk
75g cake flour (sift)

3 egg white
1/4tsp cream of tartar
60g sugar

1. Preheat oven to 175C.
2. Mix milk, oil and sesame paste together, set aside.
3. Use a hand whisk, whisk egg yolk and sugar together.
4. Add in the black sesame mixture and flour together.
5. Whisk until well combined.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table until completely cool.
13.Remove from pan and serve.


Small Small Baker said...

Hi Happy flour, I always like all your chiffon cakes! So pretty! If u conduct class, I must learn from u! Btw, where did u buy the black sesame paste?

busygran said...

Chiffon cakes are the easiest to eat. So soft and light!
Btw, where can I get the paste? :)

wendyywy @ Table for 2..... or more said...

Wow, love the balancing act!!!!

蓝色小厨 said...

I like the colour...where you get the black sesame paste??

Jess @ Bakericious said...

Happy Flour, your chiffon cake looks so nicely baked and pretty as usual :).

Anncoo said...

I have used this black sesame paste for chiffon cake before but I think your cake is so much better than mine. Because I did not add soya bean milk. Must try your method next time. Thanks!

Angie's Recipes said...

I would have finished half the this chiffon in one go...love the earthy colour of black sesame.

Michelle said...

hi, 1st time visit ur blog.
like ur chiffon cake,1st time i heard got black sesame paste :) i tot only got black sesame powder only. In M'sia hard to find this paste.

DG said...

Looks good and yummy! I saw you baked it before with sesame powder. So which one do you prefer for the taste? And where do you get sesame paste? Is this expensive? Sorry ... this time got so many question to ask ... heheehehe

olivescakes said...

Hi, where do you buy the sesame paste in spore.

Happy Flour said...

Hi Small Small Baker, Busygran, Blue Kitchen and Olivescakes,

Thanks for your nice words. :)
You can get the sesame paste from Sun Lik.

Happy Flour said...

Hi Wendyywy,


Happy Flour said...

Hi Jess, Anncoo and Angie's Recipes,

Thanks for you compliment. :)

Happy Flour said...

Hi Michelle,

Welcome! Sesame paste has stronger flavour than powder, it smell and taste nice too. Happy baking. :)

Happy Flour said...

Hi DG,

Hahaha....I'm ready to answer any of your questions. Sesame paste has stronger flavour than powder, it smell and taste nice too. You can get it from Sun Lik, I forgotten the price already. It not that expensive.

MaryMoh said...

Wow...I love that...beautiful! I always love eating chiffon cake. It's so light and soft...mmm

Happy Flour said...

Hi Mary Moh,

Thanks for your compliment. :)

Kitchen Corner said...

Very nicely baked chiffon cake. By the way, where can I get the sesame paste?

Happy Flour said...

Hi Kitchen Corner,

Thanks for your compliment. :)
You can get the sesame paste from Sun Lik.

Lynn said...

Hi Happy Flour, noted ur blog by coincident and like it very much, thank u for sharing the recipes. Wodld like to chk with you, for those jelly that u made, using the kanten jelly powder, where d u get it from? i got the kanten flakes and actually is the agar agar and not the jelly type. I hv been looking for the kanten jelly powder but still can't it. Appreciate that u can adv me. Thank u.

Happy Flour said...

Hi Lynn,

Thanks for your compliment. :)
You can get it from supermarket which carry Japanese products, e.g. Cold Storage, certain NTUC Supermarket, Isetan, etc.

Anonymous said...

I attempted chiffon twice and also failed twice. The chiffon did not rise completely, and the cake is so cakey. Y? Y isnt is as fluffy as yours? How do you do your folding of egg white?

Happy Flour said...

Hi Anonymous,

Don't give up. I also learned from failure. I didn't see your chiffon cake so I can't comment on what is the problem. Fold the meringue lightly into the egg yolk batter in three portions. Tilt the mixing bowl to the side a bit and mix the batter from the bottom of the bowl. When you see a lot of bubbles bust during folding, it mean that you have over folded the batter. So your cake can't rise properly and a lot of big air holes appear in the chiffon cake.

Sue said...

i saw this type of sesame paste at Isetan, KL the other day ,costs rm23 and written on the bottle as 'honey sesame paste' wonder its the same as yours...is it very sweet? tq..i love your blog very much & i manage to buy the black glutinous powder in my htown in Pahang...will try your recipe soon...tks

Happy Flour said...

Hi Sue,

Thanks for your compliment. :)
The sesame paste which I bought has no sweetness added. It has a strong taste and aroma of black sesame, this is the best sesame paste I had ever tried.
Happy baking.

Mel said...

Hi Happyflour

After adding all the ingredients (except for the egg white portion)into the egg yolk mixture, I find the batter very thick and sticky, is it suppose to be like this? The texture of my chiffon is very dense =( Btw, I'm using the black sesame paste from Sun Lik. I strain out the oil from paste and use 30g as stated in the recipe.Hm, wondering if this is the cause for the sticky batter. Would appreicate your advise. Thks


Happy Flour said...

Hi Mel,

The black sesame egg yolk batter should be thick but smooth, not thick and sticky. I don't know what happen to your batter, you can add some milk and stir till it is smooth. The chiffon cake is soft and fluffy not dense.

Mel said...

Hi Happy Flour

My 2nd attempt on the Black Sesame Chiffon turn out well ^^ (soft and fluffy), but, it doesn't retain the fragrance after cooling down. Any idea what went wrong? Btw, if using black sesame powder, have I gotta reduce the amt of flour?

Happy Flour said...

Hi Mel,

All bakes and foods will have a stronger fragrance while it hot and it will get lighter during cooling. The reason is same like when you wear a perfume, after sometime the fragrance will get lighter.

You can check out my recipe for Black Sesame Chiffon Cake (using black sesame powder).

Mel said...

Hi Happy Flour

Thanks once again =) will look up for yr BS powder recipe.

hanushi said...

Hi Happy Flour,

Want to check with you. :)

You mention that you use the oil from the sesame paste. So do you
1) Measure 30 g black sesame paste and on top of that, add 2 tbsp oil, or
2) Total 30 g (black sesame paste + oil)

Happy Flour said...

Hi Hanushi,

I measured 30g of black sesame paste first then add in 2tbsp of oil. You can just estimate the amount of oil as the sesame paste is quite oily.

hanushi said...

Thanks a lot, Happy Flour! :)

Jocelyn Yong said...

Where is sun lik in Singapore?

Happy Flour said...

Hi Jocelyn Yong,

Sorry for the late reply. You can check out Sun Lik address from internet.

Anonymous said...

The cake tasted great, but I was disappointed it didn't rise. Baking powder is missing from the ingredients!