【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!
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).
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).
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.
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!
用下火烤,放烤炉的中间偏上一层。
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!
Yes, it will stick to the bottom, but with aid of a spatula, you can remove it. For chiffon cake, don’t line baking dish with parchment paper or oil it, your cake will not rise properly.
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!
我的玻璃烤盘是Oven safe,直接放在铁架上的。
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!
可以用戚风蛋糕,但一般用鲜奶油装饰。
恩好的,因为按照您的方子,我做戚风蛋糕已经比较熟练了。那用鲜奶油装饰后还能放到冰箱里冻着吗?
可以冷藏。