Black Sesame Chiffon Cake

I've almost posted "I've baked the world ugliest chiffon cake" on Facebook when I baked this black sesame chiffon cake on Sunday. I was too busy whining that I forgot :oP

You should have seen the other side of the cake. The whole cake cracks. The surface looks as if the cake had gone through a major earthquake process. 

The thing is I have baked many yummy chiffon cakes in the past and none of my chiffon cakes look like this. I have to admit, I was being unfair to my cake. I've judge the cake as a failed cake even before trying a slice. 

No matter how cynical I was... I knew I must give it a try (at least a bite) before deciding....

Verdict: The cake taste good. I like the fact that the cake is fluffy despite it looking a lot much more compact than a normal chiffon cake. Another good point about this cake was it is not sweet in taste. Believe it or not the cake was still fluffy and soft on the third day (forth day including the day the cake is baked. May be I should put it 4D3N like how they describe a holiday vacation. LOL). Will I bake this again? Absolutely. Hubby loves them.

Black Sesame Chiffon Cake (adapted from Christine's Recipe)
Ingredient A
6 egg white
60g icing sugar (original recipe call for caster sugar)
1 tsp cream of tartar

Ingredient B
6 egg yolk
30g icing sugar (original recipe call for caster sugar)
50g sunflowe oil (original recipe call for light olive oil)
80ml milk

Ingredient C
80g cake flour
1/8 tsp salt
1 tsp baking powder
25g black sesame powder
  1. Preheat oven at 175 degree
  2. Beat egg white until foamy. Add cream of tartar and continue beating until soft peak form. Gradually beat in the sugar till stiff peak form
  3. In a separate bowl, beat egg yolk with sugar. 
  4. Stir in oil and later milk till they are nicely combined
  5. Add in ingredient C and mix till they are incorporated with wet ingredients
  6. Finally fold in egg whites
  7. Bake the cake for 50 to 55 minutes (till bake)
  8. Remove the cake and invert the ake immediately on wire rack.

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