Black Sesame Qi Feng's Practice Complete

How to Make Black Sesame Chiffon Cake: A Complete Guide

Black sesame chiffon cake delights with its nutty aroma, fluffy texture, and striking dark hue. Here’s a step-by-step guide to baking this delightful treat.

Ingredients:

- 80g cake flour, 50g black sesame paste (or 30g toasted black sesame ground finely), 60g sugar (divided), 4 eggs (separated), 40g vegetable oil, 60g milk, 1 tsp vanilla extract, ½ tsp cream of tartar.

Steps:

1. Prepare Dry Mix: Sift cake flour with black sesame powder. Set aside.

2. Whisk Egg Yolks: In a bowl, beat yolks with 30g sugar until pale. Add oil, milk, and vanilla; mix well. Gradually fold in the dry mixture until smooth.

3. Whip Egg Whites: Using clean beaters, whip egg whites with cream of tartar until foamy. Gradually add remaining 30g sugar, beating until stiff peaks form.

4. Combine Gently: Fold 1/3 of egg whites into yolk mixture to lighten, then pour back into remaining whites. Fold gently with a spatula until no streaks remain—do not overmix.

5. Bake: Pour batter into an ungreased 17cm tube pan. Tap pan to release air bubbles. Bake at 160°C for 35-40 minutes until a toothpick comes out clean.

6. Cool Invert: Immediately invert the cake and let cool completely (about 1-2 hours) before removing from pan.

Tip: For richer flavor, toast black sesame seeds before grinding. Serve plain or with a dusting of powdered sugar. Enjoy this light, aromatic cake with tea or coffee!