【Black Sesame Chiffon Cake】

【Black Sesame Chiffon Cake】
by MaomaoMom

Black sesame seed has proven dietary and health benefits, such as antihypertensive and antioxidant. It can tonify or increase liver blood and nourish the eyes, beautifies skin and helps reduce white hair. Chinese people have been using black sesame as a dietary supplement and in traditional Chinese medicine for over two thousand years.

I made this black sesame chiffon cake and it turned out great. Enjoy!

芝麻戚风蛋糕F1 【Black Sesame Chiffon Cake】
Meal type: dessert
Prepare time: 30 minutes
Cook time: 35 minutes
Level: Medium
Serves: 16 servings

Ingredients:
Ingredients:
1: 2 tbsp roasted black sesame seeds (18g);
2: 4 extra large eggs;
3: ½ tsp white vinegar (or 1/3 tsp cream of tartar), ¼ cup sugar (60g);
4: 2 tbsp sugar (28g), 3 tbsp corn oil (40g), ½ tsp vanilla extract, 3 tbsp water (44g);
5: ½ cup cake & pastry flour (75g), 1/3 tsp baking powder, mix well with a fork.

Directions:
Preheat oven at 340F.

1: Place roasted sesame seeds in a plastic bag, seal and crush with a rolling pin (Picture 1).

2: Separate eggs into two clean and dry mixing bowls (Picture 2). Add ½ tsp white vinegar to egg whites and beat with a handheld mixer on high speed until soft peaks form. Add ¼ cup sugar and continue beating until soft peaks form (Picture 3). Set aside.

3: Measure 2 tbsp sugar in egg yolk bowl and beat with handheld mixer (Picture 4) on high speed for about 2 minutes. Add 3 tbsp corn oil and beat for another minute (Picture 5). Add the rest of ingredients of Ingredient 4) and beat at low speed for 20 seconds (Picture 6).

芝麻戚风蛋糕1 【Black Sesame Chiffon Cake】

4: Add flour mixture of Ingredient 5) (Picture 7). Beat at low speed until all ingredients combine then beat at high speed for a minute. Add crushed sesame seeds (Picture 8) and mix well with a spatula (Picture 9).

5: Add 1/3 of the beaten egg white into the yolk and flour mixture (Picture 10), and mix well. Then pour it back to the remaining 2/3 beaten egg whites (Picture 11). Gently fold well with a spatula (Picture 12).

芝麻戚风蛋糕2 【Black Sesame Chiffon Cake】

6: Pour batter into a 22×22 cm Pyrex baking dish (Picture 13) and smooth the top. Bake in the preheated oven at 340 F/170C for 35 minutes.

7: Cool the cake upside down for 20 minutes (Picture 14). When cooled, use a knife to loosen sides then cut into 16 pieces before serving.

8: Store leftover cake in an airtight container at room temperature for 2 days or in fridge for up to 5 days.

芝麻戚风蛋糕F2 【Black Sesame Chiffon Cake】

pf button big 【Black Sesame Chiffon Cake】

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48 Responses to 【Black Sesame Chiffon Cake】

  1. 悦悦妈 says:

    请问毛毛妈,有关玻璃烤盘,我买的是ziploc那种带盖子的密封玻璃器皿,上面写着可以bake的,是不是就可以用呢,一直担心玻璃的进烤箱会不会炸裂呢

  2. 圆圆头 says:

    非常感谢毛毛妈,参照你的戚风蛋糕配方,我已经成功复制出多次香蕉、苹果等水果蛋糕,味道好极了,尤其是我的两个孩子,对我更是爱上加爱,因为让她们大饱口福了。
    她们都说比买的蛋糕好吃多了。我当然也万分同意。如此新鲜、美味、健康又卫生的蛋糕哪里可以买得到呢?以前我从来不会自己烤蛋糕,因为不会。你展示的配方及制作过程清楚明了,对于我这种初学者真是太有用了。真的是感恩不尽!也祝福毛毛妈继续用这样的恩赐去祝福更多的人,也愿神恩上加恩祝福你及全家。

  3. Tina says:

    毛毛妈,我用的也是玻璃的烤盘,但是盖子是塑料的,所以烤的时候都没盖盖子。是需要盖盖子烤的吗?
    对了毛毛妈,蛋糕烤得好的话是应该多厚?我昨天第三次尝试,柔软度细腻度都不错,但是高度一出炉就只有2厘米。是不是我家鸡蛋不够大,如果我下次多用一个鸡蛋但是其他材料的量都不变的话你觉得可行吗?
    谢谢毛毛妈!

  4. tina says:

    毛毛妈,我还有个问题关于方便燕麦糊的,可是那边留不了言。我想请教你那个燕麦如果不炒熟而用烤熟的话可行吗?如果可以应该用多少度烤多久?谢谢毛毛妈总是耐心地解答我们的问题!!

  5. Jane says:

    毛毛妈,通常烤蛋糕之类的烤盘应放在烤炉的第几层?是用下火烤吗?谢谢!

  6. akosse says:

    Hi Maomaoma,

    I wonder if your cake will stuck to the glass baking dish. My cake stuck heavily to the dish and it is hard to take it out without messing it.

    Do you use any oil or baking paper in the glass baking dish?

    Thank you very much!

  7. Lisa Li says:

    毛毛妈,请问玻璃烤盘放入Oven的时候,烤盘底下要垫什么东西吗?烤盘可以直接接触Oven里的铁架子吗?谢谢!

  8. Lisa Li says:

    毛毛妈,我想给我老公做个生日蛋糕,不知道是否可以这么做:先做一个戚风蛋糕,然后将蛋糕从中间横向切开,抹上冰淇凌(像三明治那样),然后放入冰箱里冷冻成型,等冰淇凌固定以后再拿出,进行装饰。
    相请问这样蛋糕口感会不会不好?请您指导,谢谢!

  9. Sonia says:

    请问毛毛妈,视频上您用的手动搅拌器是什么牌子的,型号是什么,应付日常做蛋糕的需求是不是足以,谢谢!

  10. Cathy says:

    这个是下火烤?不是上下火吗?

  11. Cathy says:

    马上去试汤种的。不过没找到浓汤咋做啊

  12. zhen says:

    毛妈,您好!
    我是一个烘焙新手,按照你的方子做的磅蛋糕都很好,可是我做戚风蛋糕都没有成功过!中间开裂然后冷却后回缩的很厉害,还有一次我以为成功了,可是冷却后也是回缩的厉害而且中间有点湿。我这边海拔有大约1800米,不知道和海拔有没有什么关系

  13. Cloud says:

    我在最后拌蛋黄糊和2/3蛋白的时候,常常会有一些蛋白泡,我不知道是不是要搅拌到这些泡都没有才好?

  14. May says:

    毛毛妈:

    试了两次,冷却后回缩一半,会是什么原因呢?不过口感味道都很棒,再不用去超市买蛋糕了。

  15. Shopper says:

    毛毛妈:谢谢你的方子!我有两个问题:

    1. 为什么总用玉米油?菜子油,橄榄油什么的行吗?

    2. 为什么要把烤盘倒过来架起来晾凉?是否是怕蛋糕因为重力缩回去?

  16. Janet says:

    请问用Rice vinegar行吗?我已经用你的方子做成功了好几样点心,谢谢分享!

  17. ninghuichen says:

    你好,玻璃烤盘烤戚风好脱模吗?谢谢

  18. Jenna says:

    Maomaoma,
    吃不完的蛋糕怎么储存比较好呢?
    我把它们放冰箱里,第二天蛋糕表皮就发黏了

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