Love sesame? We do ^^!! Why not make a black sesame chiffon cake this weekend? Instead of the usual pandan chiffon cake, why not try a new flavour? :P
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| Grind the sesame seeds or blend them to make into a paste :) |
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5 eggyolks
110 g sugar
80 g black sesame paste(get it from Daiso or Isetan ;but we made it ourselves :D)
80 ml water
130 g cake flour,sifted
1.5 tbsp black sesame seeds,ground
7 eggwhites
(Makes 20 cm chiffon tin)
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~ Add in flour & ground black sesame seeds then whisk until combined
~ Whisk egg whites & the rest of the sugar until stiff peaks to make meringue, then fold into the egg yolk mixture in 3 additions
~ Put mixture into an ungreased chiffon cake tin and knock it against the counter top to release some air bubbles, then bake in a preheated oven of 180⁰C for 30 mins.
~ Remove cake from oven and invert immediately until cooled.
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Our cake didnt turn out "chiffony".. :( and we decided to change the above recipe and give you readers some tips :)~ Remember that when seperating the eggyolk and egg white, no eggyolk must drip into the eggwhite at all or it would not be able to form the stiff peaks
~ Sugar can be added at a later stage ( when its at soft peaks)
~ Cream of tartar can be added into the eggwhite to form stiff peaks
~ Remember not to overbeat the eggwhite too !
So additional steps to replace step 3:
//Beat egg whites with wire whisk attachment until slightly foamy. Add cream of tartar, and beat until soft peaks. Add in sugar tablespoon by tablespoon and beat until stiff peaks form and mixture does not slide out of mixing bowl when upturned.
Hmmm... and we were looking for a texture that is akin to pandan chiffon cake...so we found a website that is so wonderful and tot we should share it with you awesome ppl :D
Almost everything you need to know on how to make a pandan chiffon cake
We hope you succeed in making the cake
ENJOY~!
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