Black Sesame Chiffon

IMG_8741IMG_8746Black Sesame Chiffon


70 gm self raising flour
50 gm black sesame powder
2 tsp charcoal powder
1/4 tsp salt
40g sugar
5 Large egg yolks (75g with shell)
50 gm corn oil (can replace with coconut oil)
80 ml coconut milk (santan) (can replace with milk for healthier version)

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



Preheat oven to 160C; lowest rack.

1. Hand whisk egg yolks, sugar, santan, salt and corn oil until blended.
2. Sift the flour then mix sesame powder and charcoal powder with the flour; add this to the egg yolk mixture and use a hand whisk to stir 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 a 20cm tube pan and tap pan lightly to remove air bubbles.
6. Bake in a shallow water bath for 1 hr at 160°C then reduced to 120C, remove the bath and continue to bake for another 20-30 minutes. Remove and invert immediately to cool.
7. To unmould, run a thin knife around the sides, the tube and the bottom of the cake.



  1. Another yummy chiffon! Looks soft and light.

    Liked by 1 person

    • jeannietay said

      Thanks Veronica, if you like sesame then this cake is very delicious.


      • June said

        Thank you very much for this delicious recipe Jeannie. I made it last night it was great. Can I omit the baking powder and use cake flour instead?

        Liked by 1 person

      • jeannietay said

        Sure you can, just make sure your meringue is very stable.


  2. June said

    Thank you so much.:)


  3. Lynn said

    May I know what is the size of your chiffon cake mould? Thanks 🙂


  4. Serena said

    Hi, if I can’t get charcoal powder, is that anything can I be replaced for ? Thank you.


    • jeannietay said

      You can just omit it. I added it for aesthetic purpose.


  5. Angela said

    Hi Jen
    Won’t the cake collapse when u open oven door to remove the water bath & continue baking for further 20 mins. Can I nit use water bath yo bake this chiffon cake? Thanks


    • jeannietay said

      Mine didn’t’s almost cooked already so I guess it’s safe to open the door. You can try without the bath but place bowl of water on the hottest spot of the oven might help in preventing cracks. Reduce temperature accordingly.


  6. SusanH said

    What a handsome looking cake. Lovely!


    • jeannietay said

      thank you! it’s delicious too!


  7. SusanH said

    Hi again, I have no doubt that it tastes lovely, as it looks so good.
    Would you be so kind as to clarify what is the steam bake method you use for this cake.
    Do you leave the cake tin sitting in a tray of hot water? Or does the cake tin sits on the usual rack of the oven and you just place a tray of water underneath the rack, and the cake tin does NOT touch the boiling water.


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