Last year, I made the mini Matcha Lava Chiffon Cake for Mr. birthday, and he enjoyed it so much. This year, I revisited this recipe and wanted to make Black Sesame Chiffon Cake. I found that baking in a 6″ cake pan can cause the cake to shrink way easier, due to the larger surface area. So I failed on my first attempt. On my second attempt, I did something different, which I compiled some tips for you. So you can also have a beautiful, tall, and fluffy chiffon cake on the first try.
Chiffon Cake is very simple to make, and in less than an hour, you can easily create a fluffy and airy chiffon cake with your choice of flavor. To keep things simple, I used a black sesame whipped cream as garnish. Instead of regular milk, I used coconut milk, which enriches the black sesame flavor. You can also substitute with any milk alternatives.
10 Tips to Make a Perfect Chiffon Cake:
- Make sure the bowl for the egg whites is water and oil-free. Keep the egg whites in the fridge until you are ready to use them.
- Sift the dry ingredients twice. This step is crucial because it can become difficult when mixing into the batter if it is only sifted once. It can create small clumps, and you may then over-mix the batter.
- Beat the yolks and sugar together until it turns white-ish color. It should be airy and light which can create ribbons. I usually use a hand whisk, but you can also use a hand mixer with the whisk attachment.
- When combining the dry ingredients and yolk batter, use a spatula and combine using the cut-and-fold method. Make sure you scrap the bottom of the bowl to ensure all dry ingredients are incorporated. Mix it lightly and do not over mix. It can cause excess gluten formation which can make the cake dense and tough.
- The speed used to beat egg whites is crucial. Beat the egg white at low speed until it becomes bubbly. Turn to medium-low (or medium) speed after you add the sugar. After you add the last part of sugar, turn to high speed to beat until a stiff peak. At this time, the mixture should be glossy, thick, and heavy.
- Use a spatula and the cut-and-fold method to combine egg white mixture into the yolk batter. Fold gently to maintain volume, otherwise, you may knock the air out from the egg whites.
- Use the right chiffon cake pan. The best types are the aluminum pan with a removable base. Make sure the pan is not non-stick.
- Do not grease the mold or line it with parchment paper. The cake needs to cling to the sides of the pan as a support as it rises. Otherwise, it will collapse easily.
- After pouring the batter into the cake mold, tap it lightly to let the air out. If you tap it too hard, the air might enter from the bottom causing a dome-shaped bottom. Use a toothpick or chopstick to swirl the batter to remove small bubbles.
- Once the cake is baked, tap the cake lightly again a few times to release the hot air. Let the cake cool upside down for at least 45 minutes before removing it from the cake pan. Make sure there is space underneath the cake so the hot air can escape..
Black Sesame Chiffon Cake
- 6" Chiffon Cake Pan
- Silicone Spatula
- Hand Mixer
- 3 egg yolks
- 25 g vegetable oil
- 40 mL coconut milk
- 12 g sugar
- 45 g all-purpose flour
- 5 g corn starch
- 20 g black sesame powder
- 3 egg whites
- 30 g sugar
Black Sesame Whipping Cream
- 100 mL whipping cream
- 15 g sugar
- 20 g black sesame powder
To prepare Chiffon Cake Batter:
- Preheat the oven to 150 °C or 300 °F.
- Separate egg yolks and egg whites into two separate bowls. Put the egg whites in the fridge. (see tip #1)
- Sift all-purpose flour, black sesame powder, and corn starch. (see tip #2)
- Add sugar (12g) into the egg yolks. Whisk until sugar is dissolved and the batter becomes yellowish-white. (see tip #3) Whisk in oil.
- Sift the flour, black sesame powder, and corn starch again. Slowly add the dry ingredients interchangeably with milk into the yolk batter. Use a spatula and mix until everything is combined with no lumps. Do not over-mix it. Set aside. (see tip #4)
- Bring out the egg white from the fridge. Whisk the egg whites at low speed, allowing small stabilizing bubbles to form. Add in the sugar (30g) gradually and whisk at medium-low speed. After you add the last part of sugar, turn to high speed until stiff peak forms. (see tip #5)
- Put 1/3 of the meringue into the yolk batter. Gently mix them until combine. (see tip #6)
- Gently mix the batter with the remaining yolk batter, until combine.
- Pour the batter into the mold (see tip #7 & 8). Tap the pan lightly to get rid of any trapped air bubbles in the batter. (see tip #9)
- Bake for 15 minutes at 150 °C. Then bake for 20 to 25 minutes at 175 °C.
- Once it is baked, bring the cake out immediately and tap the cake pan lightly a few times to release the hot air. Turn the cake pan upside down on a cooling tray for at least 45 minutes. Do not remove the cake from the cake pan at this point. (see tip #10)
- After 45 minutes, you can remove the cake from the pan. Serve with the black sesame whipped cream.
To prepare Black Sesame Whipped Cream:
- Combine sugar and black sesame powder together.
- Add the sugar and black sesame powder into the whipping cream. Whisk until a medium peak is formed. It is in between soft and stiff peaks, which is great for piping cream.
- You can spread it on the cake, or use a piping bag for a nicer appearance.
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