As I am not sure whether this quality is as good as those Japanese ones, I decided not to take the risk and instead bake a Black Sesame Chiffon cake instead.
Findings: I like how the cake turned out pretty fragrant. Since I baked this in the air fryer, I will next attempt in a smaller tin as I prefer it to be taller and also the cooked dough method.
I wonder whether I will burnt the top.
Will update when I have a chance.
What you need:
3 egg yolks20g castor sugar50ml grapeseed oil50ml milk80g cake flour20g sesame powder
3 egg white50g castor sugar
Method:
Preheat oven to 170°C. Prepare a 7” chiffon pan. (will try 6" in next attempt)
Whisk egg yolk and sugar until light and fluffy.
Mix in sesame powder until well blended.
Stir in the grapeseed oil and water and full incorporated.
Sift in the cake flour and mix until combined. Set aside.
Whisk egg white until foamy and slowly drizzle in the sugar. Whisk till stiff peak.
Fold ⅓ of the meringue into the egg yolk batter. Do the same with the remaining meringue.
Pour into pan and bake for 30 mins.
Let cake cool in pan completely before removing.
Enjoy!
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