Black Sesame Chiffon Cake

Black Sesame Chiffon Cake Ingredients

7 eggs (room temp, yolks & whites separated)170 g granulated sugar120 ml coconut cream5 tbsp black sesame seeds80 ml neutral flavoured oil150 g cake flour2 tsp baking powder

Steps

In a pan on medium heat, add black sesame seeds, along with 1/4 tsp white sesame seeds, cook for 5-8 mins till white sesame seeds turn brown (stir occasionally)Transfer toasted sesame seeds into a grinder & process into a fine powder.Preheat oven to 170oC.Prepare a clean & dry 20 cm aluminium chiffon cake pan (with removable base)In a large bowl, whisk egg yolks, add 1/3 of sugar, coconut cream, sesame seed powder & oil, whisk together till combined.Sift cake flour & baking powder together & add to egg yolk mixture in 3 batches.Whisk till totally incorporated & there are no lumps.Transfer egg whites to the bowl of stand mixer, beat on medium low speed till opaque & foamy.Add 1/2 of remaining sugar, beat for 30 secs, increase speed to high, add remaining sugar in small increments till stiff peaks form (abt 2 mins)Add 1/3 of beaten egg whites to flour mixture using a spatula till well mixed.Fold in the rest of egg whites in 2-3 batches gently but quickly till mixture is homogeneous.Pour cake batter into ungreased cake pan, tap a few times on kitchen countertop to release air bubbles & bake for 30-40 mins.