Black Sesame Coconut Chiffon Cake 椰香黑芝麻戚風蛋糕

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.
這是EC上星期的下午茶，戚風蛋糕散發着淡淡的黑芝麻香，味道不太濃也不太甜。過去曾做數次黑芝麻戚風蛋糕，都把雲尼拿戚風蛋糕內的雲尼拿酱減去，然後以黑芝麻粉取替四分一的麵粉量。之前看見雪櫃有剩餘的椰漿便順手拿來做蛋糕，雖然添了幾分椰香，但可能是椰漿的脂肪含量比較豐富，蛋糕有點油份過重的感覺。蛋糕很快便被吃光，第二天EC便急不及待地改良配方重做。現在減少了油量同時又加了少許牛奶，出來的效果不錯，因此決定記錄在案分享食譜。

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！

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Black Sesame Coconut Chiffon Cake
椰香黑芝麻戚風蛋糕

For 7” tube pan
7”中空模份量

Ingredients

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.

材料

低筋麵粉 60克
純黑芝麻粉 20克
炒香黑芝麻 1湯匙
大蛋 4個
葡萄籽油 30克
椰漿 60克
牛奶 15克
細砂糖 60克
他他粉 1/2茶匙

註：EC用的大蛋每隻淨重約50克

Directions 做法

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.
分開蛋白和蛋黃，放蛋白的鋼盆必需是清潔的(EC習慣把鋼盆及打蛋器配件預先用廚房紙沾檸檬汁或白醋抹一次去除殘餘油份)，黑芝麻白鑊小火炒香後放涼備用，焗爐預熱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.
低筋麵粉及黑芝麻粉混合過篩放入另一鋼盆中，加入黑芝麻拌勻後中開一穴，倒入油、椰漿、牛奶和蛋黃，輕手用蛋拂攪拌均勻成蛋黃糊備用。

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.
用電動打蛋器或座枱式攪拌器(使用打蛋器配件)將蛋白打至起粗泡，加入他他粉(可令蛋白霜更穩定)繼續打至蛋白組織變細密，分次加糖打至有光澤及企身，蛋白霜拉起時呈尖長而末端輕微下垂狀。

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.
將三分一蛋白霜混入蛋黃糊中用蛋拂以切拌方法充份拌勻，再倒回蛋白霜鋼盆中輕手用膠刮以切拌方法混合至麵糊成均一顔色，盡量輕手並快手完成混合以免蛋白霜消泡。

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.
將麵糊倒入戚風模中(模內不用抹油掃粉)，將烤模往枱上輕敲幾下敲出較大的氣泡後抹平表面。

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.
放入焗爐焗30至35分鐘或至竹籤插入蛋糕中心取出後不沾麵糊，不同焗爐可能要不同時間，請自行調節，取出後將蛋糕連烤模從半空往枱上捽一下將困於蛋糕內的空氣震破避免蛋糕回縮，在鋼架上倒扣放涼後可脫模。

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.
若要整齊的裂紋，可於入爐10分鐘待蛋糕表面結皮後取出蛋糕，用抹了油的薄刀在表面畫四至六條線，再放回爐中繼續焗至蛋糕熟透。

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.
減了油份後蛋糕長得更高並高出烤模的腳，因此EC把蛋糕模倒扣在號角模上，再用漏斗支撐。

Below video is a demonstration of removing the cake with bare hands.
EC的徒手脫模短片示範。

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