Black Sesame Sponge Cake

IMG_0368

@Aug 2016

IMG_6079

Oops! accidentally poked it!

 

IMG_0371

@Aug2016

Black Sesame Sponge Cake

Ingredients:

65 gm cake flour
1/2 tsp baking powder
40 gm black sesame powder
1/8 tsp salt
5 egg yolks
50 gm corn oil
80 ml milk

5 egg whites
80 gm castor sugar
1/4 tsp cream of tartar

IMG_6071Method:

Line the bottom of an 8″ round pan and grease the sides. Preheat oven to 160C; lowest rack.

1. Hand whisk egg yolks, milk, salt and corn oil until blended.
2. Sift the flour and baking powder together then mix sesame powder with the flour; add this to the egg yolk mixture until well combined. Set aside while you prepare the meringue.
3. Using an electric mixer, whisk egg white, cream of tartar and castor sugar until firm peaks formed.
4. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
5. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
6. Bake in a water bath for 70 minutes at 160°C. If still can hear squishing sound when pressed lightly on the surface, bake a little longer. Remove remove water from oven and put back cake to bake at 100C for 5 minutes. Remove and unmould as soon as you can.

IMG_0352

@Aug 2016

IMG_6082.jpg

IMG_0377

@Aug 2016IMG_6084

IMG_0371

IMG_6086.jpg

 

IMG_0373

Baked with Elba @Aug 2016

Advertisements

30 Comments »

  1. This is no doubt a very delicious cake. The fragrance and nutty flavour of the black sesame seeds bring this cake to the next level. Thanks Jeannie for sharing. Already bookmarked. Oh by the way, would the texture of the cake be different if I don’t bake it in water bath?

    Like

    • jeannietay said

      it’ll probably be dryer and more towards chiffon texture.

      Like

  2. KJ said

    Wow this looks delectable – that spongeliike texture you’ve achieved is amazing

    Liked by 1 person

    • jeannietay said

      Thank you KJ, for visiting, love your bread too; will to bake some soon:D

      Like

  3. Jen Tan said

    Tks Jeannie for this wonderful recipe. So happy it turned out very well. Your method very clear & easy to follow. Have bookmarked your other recipes too.

    Liked by 1 person

    • jeannietay said

      Glad to know that, happy baking:D

      Like

  4. Jen Tan said

    I baked this cake quite a few times, my family loved it! Just check with you, do you think I can use sesame oil instead of corn oil for a much better fragrance, haha….am I asking too much! Thanks, Jeannie, have a nice weekend!

    Liked by 1 person

    • jeannietay said

      That sounds like a great idea, perhaps not replace all of it, or it might be too over powering:P

      Like

      • Jen Tan said

        Tks for prompt reply. Will try it out & let you know.

        Liked by 1 person

      • jeannietay said

        Okay!

        Like

      • Jen Tan said

        Juz baked used 15gm of sesame oil but not that powering leh, will try next round & replace all, haha… .Tks, Jeannie for all wonderful recipes.

        Liked by 1 person

      • jeannietay said

        Thanks for the feed back! I’ll give it a try next time

        Like

  5. Cloey said

    Nice cake, normally when you mention water bath, do we need to boiled the water first before we put the it into the oven to bake? Hope to hear from your advice. You r really the expert 🙂

    Liked by 1 person

    • jeannietay said

      You can boil your water as you prepare your cake and use the water when it’s ready to bake. Not necessarily hot boiling water.

      Like

      • Cloey said

        Thanks Jeannie 🙂 really admire u baking skill

        Liked by 1 person

  6. Roslyn said

    Where can u find black sesami powder?

    Like

    • jeannietay said

      In organic shops or grind your own. Toast black sesame, allow to cool then grind

      Like

  7. Pink Kimono said

    Knew I should have gone with my gut! Usually chiffon has the dry ingredients folded at the end and there’s a reason for that. Mixed at the start as per the recipe and ends up with clumpy biscuit pieces of sesame in the chiffon cake. Sad face. Otherwise works okay in my chiffon pans. Am very surprised you don’t invert or use a baking nail in the round dish though.

    Liked by 1 person

    • jeannietay said

      Use a whisk to mix the yolk batter, add 1/3 of meringue in and mix to lighten before adding the next 1/3. I don’t see how you can ended up with clumpy biscuits unless you missed out on some liquid ingredients?

      Like

  8. Maxx said

    I tried 3 times and even though after 70-80min it seems cooked – the sides cave in and the overall cake sinks as soon as I open the oven door. It seems cooked inside and very delicious. It looks tall and nice when its baking but when I open the oven door at the end to take out to unmould, it shrinks and the sides just sink in. Any suggestions?

    Like

    • jeannietay said

      If your cake is not cracked and still pale, you might want to adjust your temperature higher. Otherwise, continue baking. Test by pressing lightly on the top; if still squishing too much, then it’s underbaked.

      Like

      • Maxx said

        Thank you – the top is golden brown and no cracks, looks beautiful, but after 70-80 minute mark as soon as I open oven door it already shrinks – so i make sure I don’t open until 80min – therefore as soon as I open oven door I have to take it out. It feels and tastes cooked (and tasted it afterwards and it is cooked) but the cake collapses on the sides and height is halved. I invert immediately and remove the tin and you can see it slowly shrink from the sides. I don’t really know what else I can try?

        Like

      • jeannietay said

        I can only do some guess work. If you press on the top and no squishing, it’s cooked. If shrinking as soon as you open the door, that’s pretty quick. I would say your meringue is too stiff? Did the cake rise way too much above the rim? Try to beat to slightly more than soft. And try not greasing the sides of the pan. Are you using a seamless one by the way? If all else failed, try to bake with steam instead although your cake might crack. Then you need to adjust the temperature lower.

        Liked by 1 person

  9. Maxx said

    Thank you! I am going to try this again! Yes shrinkage happens as soon as I open the door after 80 mins so I don’t even get a chance to close the oven again to keep baking. It looks great and slight dome but just over the rim. (it’s not a non stick tin and it’s not removable bottom and light silver). I’ll try whisk meringue just past soft peaks (the last few times I whisk them until firm but not stiff and dry). I will also try not greasing the sides. I’ll see how these 2 changes go!
    The cake that deflated on the sides is still super soft and I can stretch the cake back out (so it tells me it’s cooked?) but the fact its collapse on the sides I was thinking maybe the greasing of the sides make it too oily and it sinks? thank you again and I’ll let you know how I go with my next attempt! 🙂

    Liked by 1 person

    • Maxx said

      Tried again 😛 definitely need to grease the sides as it became stuck a bit. It didn’t collapse as much but the sides caved in a bit. I wanted to know how tall is your cake tin? I have 3inch tall and 4 inch tall cake tins. Also are your eggs 60-65g or smaller? will have to keep trying
      Thanks!

      Liked by 1 person

      • jeannietay said

        my tin is a seamless 8 x 3″. Eggs average at 65g with shell.
        Which method did you try this time? If sticking to the sides, you can use a thin knife to go around it to loosen.

        Like

  10. Maxx said

    This time I tried whipping eggs just past soft peaks and not so much firm and did not grease the sides but only line the bottom. Also baked at full 80mins before opening oven. Running knife around the sides I did to help release cake but the sides really look sunken in. I waited a few min. So definitely will grease the sides next time. Only thing I can think of next is the egg size and whether 60g eggs would work better….the cake domed maybe 1cm above cake tin but mainly in middle and it was nicely brown and no cracks so I’m not sure that would have affected the shrinkage. The cake did shrink slightly in the oven during the 60minute mark…so I may think the cake rose and it collapse a little on itself? so I may have to try whipping to soft peaks like a Japanese cheesecake and try smaller eggs… If that doesn’t work I will try steam baking… still so puzzled!

    Liked by 1 person

  11. Karen said

    Hi Jen,
    Can I bake using steam bath method? Will the cake texture be the same as water bath? Do I need to increase the baking time? Thanks

    Like

  12. jeannietay said

    You would need to reduce temperature as steam bake is hotter than water bath. You can go with the same timing but do check for doneness as every oven is different. Texture is dryer than waterbath method.

    Like

RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: