Black Sesame Chiffon Cake

Black Sesame Chiffon Cake


6 egg yolks

40g castor sugar

50g canola oil

90g coconut cream

80g self raising flour

50g black sesame powder

2tsp charcoal powder


6 egg whites

1/4tsp cream of tartar

80g castor sugar


  1. Beat egg yolks with sugar till lighter color>add oil n coconut cream n mix till combined >add black sesame + charcoal powder n sifted self raising flour then mix till complete n set aside
  2. In a mixer beat egg whites till foamy>add cream of tartar n continue to beat 1min then gradually add sugar while beating>finished sugar turn to middle speed n beat till slightly more than soft peak
  3. Fold 1/3 of meringue to yolk batter with balloon whisk>fold in the next 1/3 with spatula>pour the yolk batter into balance meringue n fold till no sigh of white>pour batter into 25 cm tube pan>tap 2-3 times lightly on table top>use skewer to swirl around the batter to further get rid of big bubbles then send to bake
  4. Preheat oven at 165C
  5. Bake at 150C for 45 to 50 mins
  6. Watch out after 20mins of baking, u may need to lower 10C if your oven is too hot. Every oven is different u see? Cover loosely with aluminium foil if the top brows too fast.
  7. Immediately after out of oven, drop pans twice on table top to release hot steam then invert to cool completely b4 unmoulding

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