Chiffon cake is the cake I love to bake regularly at home, it is a soft and fluffy simple cake, love the way it is with no icing or cake decoration. The best part of baking one still because I love to unmold the cake with bare hands.
My Black Sesame Chiffon Cake doesn't turn out as black as the photo in the recipe book, it confirmed that Keiko is using the pure black sesame paste and mine is not the one. However, I used the fresh crushed black sesame powder, the chiffon cake is filled with black sesame aroma. Try to bake one, you will love it! I made a minor change in the method of making meringue, the corn flour was added to the egg yolks mixture instead like in the original recipe added to the meringue. It is just because I think the meringue can be whisked better without flour in it.Note: I will be sifting again, we didn't plan to do it this month, but an opportunity arise and my family think we have to do it before we leave for summer. I know I will be very busy packing up the whole house within a few days time, as the schedule moving date is close to end of this month. Please pardon me if I can not visit your blog to say thank you for supporting Little Thumbs Up as I should do. I will try to schedule the system to post my back log baking as there is still one or two related to milk theme. Thank you!
烤焙戚风蛋糕是我特别喜欢的，没有华丽的装饰，只有你和那老实的蛋糕。最大的喜悦。。。还是空手脱模。就如我一直以来写博格，懒洋洋的，没舍大起大落，写写又停停的也过了好多年。这个月是我的博格七年来第一次的风花雪月，想说有你们真好！黑芝麻戚风蛋糕不黑的原因。。。我用的黑芝麻糊不是纯黑芝麻。用了现磨的黑芝麻蛋糕香气十足。在弄蛋白方法上做了小更动，把粟粉加在蛋黄里是我认为会比较容易把蛋白打好。
通告：我将会在这个月里搬家这原本不是在计划中的。但一个很好的机会出现，我家人决定这事该在暑假之前办妥。如我没法探访你的博格，请见谅！我想借此机会谢谢大家支持小拇指。
Recipe adapted from Okashi Sweet Treats Made with Love by Keiko Ishida with minor change
Ingredients:70g pastry flour, sift flour once
5 egg yolks
20g brown sugar
20g black sesame paste
60g water (used milk)
40g canola oil
20g black sesame seeds (used freshly crushed black sesame powder)
10g corn flour/rice flour
Meringue:
5 egg whites90g caster sugar
Method:1. Preheat oven to 160C. 2. Combine egg yolks, brown sugar and black sesame paste in a bowl and mix well. Gradually add in the flour (pastry +corn flour+black sesame powder) in small batches. In the mean time alternately add milk and canola oil. Mix until the batter is sticky. (note, the batter should not be too stiff when stir with spatula)3. Make meringue. Beat egg whites until foamy. Add sugar in 3 batches. Beat until the meringue is stiff peaks.4. Add 1/3 of the meringue into egg yolk mixture, mix well. Then add the remaining meringue (in 2 batches), FOLD to incorporate completely before adding another batch of meringue.5. Pour batter into ungreased chiffon cake tube pan. Bake for 45 mins. When done, remove the cake from oven and turn it upside down, leave it to cool.6. Unmold from cake pan when the cake is completely cool.
I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.
Cook-Your-Books #12 @ Kitchen Flavours
