Black Sesame Sponge Cake

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@Aug 2016

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Oops! accidentally poked it!

 

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@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 160ยฐC. 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.

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@Aug 2016

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@Aug 2016IMG_6084

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Baked with Elba @Aug 2016

17 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 expert๐Ÿ™‚

    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 Jeannie๐Ÿ™‚ 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

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