Here comes my first cake of the year 2018! I have upgraded to an induction stove recently so I got a bigger and fancier 164L (5.8 cu. ft.) convection oven to play with (yay!!!). The top oven element from my older stove broke down long time ago and it was too expensive to get it fixed. Hence, I’ve been baking with a small countertop oven. It is compact yet with great performance and I love how energy-efficient it is. After transitioning to my new oven, I noticed a huge difference whenever I make chiffon cake though. My cakes all rise steadily and evenly in my spacious oven and are golden brown all around. Even if I pop in two chiffon cake pans in the oven the result always comes out perfect. The only downside is that I need to readjust the baking times. I hope I will quickly adapt to it.
Now back to this cake… This cake is simply a variation of my basic chiffon cake (read about my blog post, Vanilla Chiffon Cake). I’ve replaced 1/4 of the flour with black sesame powder. For extra crunch, roasted black sesame seeds can be added to the batter. Note that I was making two cakes so the photos shown below was a double batch. I have another similar black sesame chiffon cake recipe with coconut flavor added. Feel free to read about my blog post, Black Sesame Coconut Chiffon Cake.
Black Sesame Chiffon Cake
For 7” tube pan
60 g cake and pastry flour
20 g black sesame powder, unsweetened
1 Tbsp black sesame seeds, toasted (optional)
4 eggs, large
50 g grapeseed oil
55 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 dampened with 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/170ºC.
Place sifted flour into another mixing bowl then stir in black sesame powder and toasted black sesame seeds. Make a well in the center then pour in the oil, milk and egg yolks. Whisk gently until smooth and 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 mixture 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 an unprepared 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 10 minutes until a skin forms on the cake surface. Take the cake out and make three to four slits with a greased knife with thin blade. Continue baking for 20 to 25 minutes more 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.
The induction range I purchased during black Friday sale.
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