Tuesday, July 20, 2010

Black Sesame Paste Chiffon Cake




Recipe

Ingredients
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

Steps:
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.
at

36 comments:

  1. Small Small BakerJuly 20, 2010 at 2:47 PM

    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?

    ReplyDelete
  2. busygranJuly 20, 2010 at 3:33 PM

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

    ReplyDelete
  3. WendyinKK July 20, 2010 at 3:42 PM

    Wow, love the balancing act!!!!

    ReplyDelete
  4. Little blueJuly 20, 2010 at 3:43 PM

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

    ReplyDelete
  5. BakericiousJuly 20, 2010 at 4:24 PM

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

    ReplyDelete
  6. ann lowJuly 20, 2010 at 5:46 PM

    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!

    ReplyDelete
  7. Angie's RecipesJuly 20, 2010 at 5:54 PM

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

    ReplyDelete
  8. 米雪儿July 20, 2010 at 9:43 PM

    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.

    ReplyDelete
  9. DGJuly 21, 2010 at 2:10 AM

    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

    ReplyDelete
  10. olivescakesJuly 21, 2010 at 5:26 PM

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

    ReplyDelete
  11. Happy FlourJuly 21, 2010 at 6:55 PM

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

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

    ReplyDelete
  12. Happy FlourJuly 21, 2010 at 6:56 PM

    Hi Wendyywy,

    Hahaha...thanks.

    ReplyDelete
  13. Happy FlourJuly 21, 2010 at 6:57 PM

    Hi Jess, Anncoo and Angie's Recipes,

    Thanks for you compliment. :)

    ReplyDelete
  14. Happy FlourJuly 21, 2010 at 7:01 PM

    Hi Michelle,

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

    ReplyDelete
  15. Happy FlourJuly 21, 2010 at 7:06 PM

    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.

    ReplyDelete
  16. MaryMohJuly 21, 2010 at 7:49 PM

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

    ReplyDelete
  17. Happy FlourJuly 22, 2010 at 8:39 AM

    Hi Mary Moh,

    Thanks for your compliment. :)

    ReplyDelete
  18. Kitchen CornerJuly 22, 2010 at 11:40 AM

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

    ReplyDelete
  19. Happy FlourJuly 23, 2010 at 3:19 PM

    Hi Kitchen Corner,

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

    ReplyDelete
  20. UnknownAugust 1, 2010 at 2:17 AM

    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.

    ReplyDelete
  21. Happy FlourAugust 1, 2010 at 2:11 PM

    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.

    ReplyDelete
  22. AnonymousAugust 5, 2010 at 12:13 AM

    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?

    ReplyDelete
  23. Happy FlourAugust 5, 2010 at 8:49 AM

    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.

    ReplyDelete
  24. SueAugust 12, 2010 at 12:24 AM

    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

    ReplyDelete
  25. Happy FlourAugust 12, 2010 at 9:29 AM

    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.

    ReplyDelete
  26. MelOctober 14, 2010 at 7:22 PM

    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

    Mel

    ReplyDelete
  27. Happy FlourOctober 15, 2010 at 1:36 PM

    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.

    ReplyDelete
  28. MelOctober 28, 2010 at 10:15 PM

    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?

    ReplyDelete
  29. Happy FlourOctober 29, 2010 at 2:16 PM

    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).

    ReplyDelete
  30. MelOctober 29, 2010 at 3:45 PM

    Hi Happy Flour

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

    ReplyDelete
  31. hanushiNovember 8, 2010 at 11:30 PM

    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)

    ReplyDelete
  32. Happy FlourNovember 9, 2010 at 3:02 PM

    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.

    ReplyDelete
  33. hanushiNovember 9, 2010 at 6:20 PM

    Thanks a lot, Happy Flour! :)

    ReplyDelete
  34. UnknownAugust 25, 2012 at 10:11 AM

    Where is sun lik in Singapore?

    ReplyDelete
  35. Happy FlourSeptember 6, 2012 at 7:39 PM

    Hi Jocelyn Yong,

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

    ReplyDelete
  36. AnonymousOctober 5, 2014 at 11:58 AM

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

    ReplyDelete

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