I made this chiffon cake as my afternoon snack last week. The cake had a light black sesame scent and was not overly sweet. I’ve made black sesame chiffon cake several times before by tweaking the recipe of Vanilla Chiffon Cake. The vanilla bean paste was omitted from the recipe and a quarter of the flour was replaced with black sesame powder. The cake I baked last week was made with leftover coconut cream instead of milk. It added some coconut flavor but at the same time made the cake felt a bit greasy (I blamed it on the high fat content of coconut cream). The cake got eaten up pretty quickly so I baked another one the next day while adjusting the ingredients slightly. With a reduced amount of oil and the addition of milk, the result came out perfect so I decided to share my new recipe with you.
Black sesame powder may be made by toasting black sesame seeds in an ungreased frying pan over the lowest heat until fragrant and then grinding them. I was lazy so I used store bought black sesame powder. Do purchase natural unsweetened black sesame powder that contains no other added ingredients. Avoid any instant powdered black sesame drink or dessert which contains sugar, milk powder or food additives. I purchased my 300-g bag of black sesame powder at a Taiwanese grocery store. I usually stir in a tablespoon ful of it into my oatmeal. My kids love black sesame oatmeal and referred to it as “the yucky/dirty oatmeal” due to its grayish color. The cake was unsurprisingly called “the yucky cake”. In fact they entitled it with an alliterated name “the yuckily yummy cake”. It just reminded me of the term “oxymoron” I learned when I first studied Shakespeare after relocating to Canada. Oh well, I am never good at literature so let’s get back to the recipe!
黑芝麻粉可自己炒香黑芝麻放涼後磨成粉末，EC偷懶只使用市售的黑芝麻粉。選料方便請選購無糖無添加的天然純黑芝麻粉而不是含糖、奶精或增味劑的黑芝麻糊或即沖飲料。EC家中的黑芝麻粉購自台式超市，一包有300克，通常煮麥皮時也會加進一大匙伴食。家中小孩們十分喜歡吃黑芝麻麥皮，更賜名為「糟糟麥皮」，即黑漆漆很污糟的麥皮。黑芝麻戚風蛋糕當然順理成章的成為「糟糟蛋糕」，他們更改了個很押韻的英文名稱「the yuckily yummy cake」 ，這令EC想起移民加拿大後初次接觸莎士比亞文學時學到的矛盾修飾法(oxymoron)。EC從來不擅文學，還是分享食譜吧！
Black Sesame Coconut Chiffon Cake
For 7” tube pan
60 g cake and pastry flour
20 g black sesame powder, unsweetened
1 Tbsp black sesame seeds, toasted and cooled
4 eggs, large
30 g grapeseed oil
60 coconut cream
15 g milk
60 g granulated sugar
1/2 tsp cream of tartar
Notes: The eggs I use are about 50 g each without shells.
Separate the eggs and place the egg whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel and vinegar or lemon juice to remove traces of grease). Toast black sesame seeds in an ungreased frying pan over the lowest heat until fragrant. Set aside to cool. Preheat oven to 325ºF/160ºC.
Sift flour and black sesame powder together into another mixing bowl. Add in black sesame seeds and stir well. Make a well in the center then pour in the oil, coconut cream, milk and egg yolks. Whisk gently until Incorporated. Set aside.
With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
Scoop about one third of the meringue into the yolk batter and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until homogeneous.
Pour batter into the ungreased tube pan. Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.
Bake for 30 to 35 minutes or until a wooden skewer inserted in the center of cake comes out clean. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding.
For neater cracks, bake for 10 minutes until a skin forms on the cake surface. Take the cake out and make four to six slits with a greased knife with thin blade. Continue baking until cake is done.
After reducing the amount of fat, my cake rose even higher and grew pass the raised legs. I inverted it on a cream horn mold and stabilized it on a funnel.
Below video is a demonstration of removing the cake with bare hands.
If you want to republish this recipe, please link back to this post.
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Your ingredients say coconut cream but your step says coconut milk.
Is it coconut cream or milk you used for black sesame chiffon cake?
Hi Yvonne, thanks you for catching this. It was a typo and I will correct that. I used 100% coconut cream in this recipe so that was why I diluted it with some milk. In general, both coconut milk and coconut cream may be used.
Nice cake.. 🙂
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