Black Sesame Cake Recipe
Looking for a black sesame cake recipe to impress your guests? Black Sesame Cake is a popular Asian dessert known for its warm, nutty flavor and striking black color. Whether you prefer sponge cake, layer cake, chiffon cake, or madeleines, there's a recipe for you.
Ingredients
Black sesame chiffon cake:
- 4 large eggs separated egg whites and egg yolks
- 80 g granulated sugar divided
- pinch of sea salt
- 40 ml vegetable oil
- 40 ml whole milk
- 30 g black sesame powder
- ½ teaspoon vanilla extract
- 50 g cake cake flour
- ¼ teaspoon cream of tartar or lemon juice, or white vinegar
Whipped cream filling:
- 125 ml heavy whipping cream cold (at least 36% milkfat)
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- 1 tablespoon black sesame seeds
Instructions
- Preheat your oven to 375°F/191°C.
- Line a 9" by 13" baking sheet with parchment paper.
- In a large bowl, combine egg yolks, 40g sugar, a pinch of salt, vegetable oil, milk, black sesame powder, and vanilla extract.
- Sift in cake flour, stir until just mixed, and set aside.
- Using a stand mixer with a whisk attachment, whip egg whites until foamy on medium-low speed.
- Add cream of tartar and increase the speed.
- Gradually incorporate the remaining 40g sugar until you reach soft peaks in the egg white meringue.
- Gently fold 1/3 of the whipped egg white meringue into the black sesame egg yolk batter to lighten it with a spatula.
- Continue folding in egg whites in 1/3 increments until fully incorporated.
- Pour the batter into the prepared baking tray.
- Tap the tray on the counter to release any air bubbles.
- Smooth the surface with an offset spatula.
- Bake at 375°F/191°C for 13-15 minutes until the top is springy and dry to the touch.
- Remove the cake from the oven and tap the tray on the counter to prevent shrinkage.
- Transfer the cake to a wire rack to cool, not completely.
- Whisk until well combined.
