Black Sesame Chiffon Cake

The first time I saw this cake, I thought it looked interesting enough for me to try plus the fact that I love black sesame seeds. I'm sure there are many versions of black sesame chiffon cake but when I did this, I didn't refer to any recipes but just based on estimation, using the banana chiffon cake as a reference. Most recipes use black sesame paste or powder but I have none so I just washed some black sesame seeds, toast it and sent it into the food processor.

Again, I managed to get a nice cake upon unmoulding :)

The end result is a very fragrant cake. However, this cake is not well received by the children. I'll say this is more of an adult cake :P

Black Sesame Chiffon Cake

Ingredients
(A)
4 Large Egg Yolks
40g Castor Sugar
1/4 tsp Salt

(B)
60ml Corn/Sunflower Oil
130 ml Milk

(C)
150g Cake Flour
1 tsp Baking Powder
*sifted together

(D)
20g Black Sesame Seeds, toasted, grounded

(E)
4 Large Egg Whites
40g Castor Sugar
1/2 tsp Cream of Tartar

Method

1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk and add milk. Stir well.
3. Fold in sifted flour and mix well. Add black sesame seeds and mix well.
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5. Add in sugar gradually and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9. Bake at pre-heated oven of 170 deg.C for 15mins.
10. Turn down the temperature to 160 deg.C and bake for another 30 mins.
11. Reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
12. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.