apart from matcha, goma black sesame would perhaps be my 2nd most favorite japanese-inspired flavor. having made a few chiffon cakes now (rose, pistachio raspberry, matcha, purple sweet potato), i can't believe i waited so long to make a black sesame one coz this is by far, in my opinion, the best chiffon cake i've made.
in terms of recipe, this is rather different from the others i've come across. it doesn't contain any oil, just water. the black sesame paste i used was also somewhat dry but the cake was anything but. texture-wise this one is smooth and more compact, very much like a japanese souffle cheesecake but i love it that way. some chiffon cakes can taste really foamy and you can actually hear bubbles bursting when you bite into it. the black sesame aroma was light but i could taste it, tho' i wouldn't say no to a stronger black sesame taste. i totally dig the color too, a very cool greyish black. when mixing the batter the color was a very light grey, who would hv thought it would turn so dark after baking? i thought it was a very pretty hue!
and this is a pack of ground black sesame seeds from daiso which i added into the cake. aroma's quite good and saves me the trouble of grinding my own. seriously, i swear daiso sells everything! new surprises every visit, i always look forward to shopping there. anyway i'm gonna make either yuzu or royal milk tea chiffon nx time!
recipe source : 好吃戚風蛋糕輕鬆上手 by 福田 淳子 (chiffon cake book by junko fukuda)
ingredients : makes one 17cm chiffon tin (measurements for 20cm cake in brackets)
3 egg yolks (5)
70g sugar (110g)
50g black sesame paste (80g)
50ml water (80ml)
80g cake flour (130g), sifted
1 tbsp ground black sesame seeds (1.5 tbsp)
4 egg whites (7)
directions :
1. in a bowl place egg yolks, 1/3 sugar, black sesame seed paste & water & mix well. add in flour & ground black sesame seeds then whisk until combined.
2. whisk egg whites & the rest of the sugar until stiff peaks to make meringue, then fold into the yolk mixture in 3 additions.
3. pour mixture into an ungreased chiffon tin and knock it against the countertop to release some air bubbles, then bake in a preheated oven of 180C for 30 mins (40 mins). remove cake from oven and invert immediately until cooled.
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