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 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.
Tips for Perfect Chiffon Cake:
- Do not grease or place a parchment paper in the cake pan. This allows the cake to cling on to the cake pan for a tall, non-collapsing appearance.
- Sift the dry ingredients twice to ensure minimal lumps and prevent over-mixing.
- Let the cake cool upside down in the cake pan. This prevents the cake to collapse, and also allow the cake to stretch downward.
- Do not open the oven in the middle of baking. The sudden cold air entering the oven may cause the cake to collapse drastically.
Black Sesame Chiffon Cake
- 3 egg yolks
- 25g oil
- 40mL coconut milk
- 12g sugar
- 45g all-purpose flour
- 5g corn starch
- 20g black sesame powder
- 3 egg whites
- 30g sugar
- 100mL whipping cream
- 15g sugar
- 20g black sesame powder
Black Sesame Whipped Cream
- 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.
- Sift all-purpose flour, black sesame powder, and corn starch.
- Add sugar (12g) into the egg yolks. Whisk until sugar is dissolved and batter becomes yellowish-white. Whisk in oil.
- Sift the flour, black sesame powder, and corn starch again. Slowly add the dry ingredients interchangeably with coconut milk into the yolk batter. Use a whisk and mix until everything is combined with no lumps. Do not over mix it. Set aside.
- 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 a high speed until stiff peak forms.
- Put 1/3 of the meringue into the yolk batter. Gently mix them until combine.
- Gently mix the batter with the remaining yolk batter, until combine.
- Pour the batter into the mold. Tap the pan lightly to get rid of any trapped air bubbles in the batter.
- 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 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.
- After 45 minutes, you can remove the cake from the pan. Serve with the black sesame whipped cream.
- Combine sugar and black sesame powder together.
- Add the sugar and black sesame powder into the whipping cream. Whisk until medium peak is form. It is in between soft and stiff peak, which is great for piping cream.
- You can spread it on the cake, or use a piping bag for nicer appearance.