Saturday, November 05, 2011

Black Sesame Chiffon Cake 黑芝麻戚风蛋糕


Ah, I'm beginning to feel the effects of ageing. Or is it technology that makes our memory getting worse. Remember the times when there was no mobile phone, I remembered all my friends telephone numbers by heart. I remembered everyone's birthdates very well. Now I cannot remember any phone numbers, probably only except my own and my home's number. I need to write notes on my phone to help me remember the to-do things and to-buy lists. :)


As I was typing this chiffon cake which I baked 1 month ago, I suddenly forgotten which recipe I had used. Terrible right. I search and see whether I have scribbled any short notes anywhere. None! I guess I had read the recipe straight from the computer when baking, so no notes found. I know it comes from one of the bloggers and not from a book. After thinking about it, I finally found the one by 茄子, which looks familiar. I'm 99% sure about it. Don't ask me about the other 1%! Haha! I hope this will be the one and only time that happen. Never again. :D


Back to this chiffon. I'm very happy to see the fine texture I got from this cake. It should be one of my best lately. I use grounded black sesame instead of black sesame powder. So it is a little nutty and grainy when you bite. I find it quite dry and not so fragrant compared to the black sesame paste chiffon I made before. Could be because I did not use good quality black sesame powder. But the recipe is still good!


Black Sesame Chiffon Cake 黑芝麻戚风蛋糕

Ingredients (makes one 17cm chiffon tin)

3 egg yolks
30g sugar
30ml vegetable oil
70ml water
80g cake flour
40g black sesame powder
1 tsp baking powder

4 egg whites
30g sugar
1/4 tsp cream of tartar (I omitted)

Method

1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by water.
3. Fold in black sesame powder, sifted cake flour and baking powder until well-mixed. Set aside.
4. In another bowl, whisk egg whites and cream of tartar until foamy. Add in sugar gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 40 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

Recipe from: 袅袅烘焙香

15 comments:

  1. yeah.. it happens to me too when I'm overwhelmed with things, and have no time to write. Anyway, you still found it.. 99% is very good liao =)

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  2. Your chiffon cake is nicely baked. Your bake remind me of not using black sesame for a long time.

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  3. 黑芝麻戚风,光听名字就觉得是一款养生的蛋糕了,一定很香~

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  4. haha, like that also can huh!!! forget which recipe you followed. What kind of black sesame seeds did you get this time round? Perhaps they were not toasted as the ones you'd used before?

    Nonetheless, I think the cake structure looks very good. Rather small bubbles and the whole cake turned out really uniform. Hopefully its like what you'd said, that its the type of black sesame seeds youd bought. That will be much easier to rectify.

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  5. I love black sesame chiffon and had made it once. Thanks for reminding :)

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  6. Like you, I can't remember telephone numbers, even my own, since I don't call myself...I have to refer to my phone list, haha!
    I have been planning to make black sesame chiffon since the middle of this year...wonder whether I can still get it done within these two weeks ;)

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  7. Oh, I have a jar of sesame paste sitting in my kitchen cabinet, wonder when will I bake one! I have yet to taste any black sesame chiffon, yours looks good!

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  8. Lala: I'm usually a very careful and detailed person, this is the first time it happens! Haha!

    Vivian: I also did not bake it for a long time. Too many flavours to try. :)

    hsling: 对!我妈妈就喜欢,但是小孩子好像不喜欢。

    travellingfoodies: Aiya, promise this will be the one and only time. But I'm quite certain cos I like 茄子 blog very much and have been wanting to try her recipes. I saw the black sesame seeds at KCT when I was buying mooncake paste there, so grab a small packet. The last time I used black sesame paste.

    Ann: Hope to see yours soon! :)

    Happy Homebaker: I used to be very good at remembering numbers. Haiz... must eat more black sesame, good for the brain. Haha!

    Honey boy: If you like black sesame, you will like this. The fragrance is great using black sesame paste. Bake one soon!

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  9. 这个我每次都想做
    然后又每次都懒惰做:P

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  10. Your chiffon looks really lovely.

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  11. 鲸鱼蓝蓝蓝: 我接下来还有很多戚风,不好意思。我太爱戚风了!:)

    edith: Thank you! ^^

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  12. I've tried pandan chiffon but yet to try black sesame ones. Certainly looks yummy!
    Shirley's Luxury Haven

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  13. looks really good. I wish I can bake like that. Too lazy + no confidence about baking a cake hehe

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  14. 黑芝麻戚风蛋糕我也做过,真的好香~

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  15. Blackswan: If you like black sesame, you will like this. Give it a try!

    noobcook: I also wish I can cook like you. :)

    shan: 我发现你和我都一样喜欢做戚风蛋糕。:)

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