Today I'm posting another flavour of Black Sesame Seeds!
BLACK SESAME SEEDS CHIFFON CAKE
Recipe sourced from Sonia of Nasi Lemak Lover
Using 8" diameter chiffon pan
Ingredients
4 egg yolks (large size)
15g caster sugar
60gm vegetable oil (corn oil/ canola oil)
60gm milk
70gm cake flour
20gm pure black sesame seeds powder
4 egg whites (large size)
70gm caster sugar
Method
Sift the cake flour and black sesame seeds powder together. Set aside.
In a medium size bowl, add egg yolks and sugar; whisk till the sugar dissolved and light. Add in the corn oil and mix till combined. Then add in the milk; stir till all combined.
Add in the flour mixture in and stir till all well blended together. Set aside.
In another medium bowl, using your hand electric whisk, whisk the egg whites and sugar on high till stiff peak. Spoon 1/3 of the merinque to the egg yolk batter and using your hand whisk, whisk till all combined. Change to your spatula utensil and lightly fold in the rest of the merinque i.
Pour the batter into the chiffon pan (please bear in mind that chiffon pan should not be greased). Lightly tap the chiffon pan on your counter top to release any air bubbles.
Bake at pre-heated oven at 170C for 40 minutes.
Remove the chiffon pan from oven and IMMEDIATELY invert the pan (usually I will use the bottom part of ramekin and place the invert pan on it). Once cool, you can unmould the cake.
Enjoy with your favourite beverage!
The cake is so cottony light and airy!
