I'm feeling a lot more better now, seeing more sunshine, rainbows and blooming flowers in Melbourne. I'm relieved too, knowing that the Covid-19 infection rate in Melbourne is becoming lower but still not exactly motivated like I used to be.
Perhaps, I'm anxious. Or feeling tired and unappreciated. I don't know. Yet, I really enjoyed this recent break that I had from blogging and social media. I feel that I have a lot more time for myself. I rested and watched lots of Netflix at my weekends. I was baking too but didn't have to spend my time writing and publishing anything. I feel liberating, loving all these extra times that I gained but at the same time I'm also feeling a little sad, knowing that it is a waste for not sharing good recipes with everybody.
Thus, I would like to go a bit slow and easy in the future, publishing one or maybe two easy recipes in every two weeks without pushing myself too hard.
To start off, I would love to share this lovely Black Sesame Chiffon Swiss Roll recipe. The cake base is actually made with no added oil or butter as the added black sesame paste itself has contained enough fat to make the cake so cottony soft and yummy. And it's so good that you don't even need to the cake to be sweet in order to be delicious.
Just want to emphasize again... This Black Sesame Swiss Roll is light, cottony soft, fluffy, NOT too sweet and yet very delicious! A must-bake if you like Asian-style cakes.
This cottony soft Black Sesame Swiss Roll is a Must-Bakeif you like Asian-style cakes.
To me, a delicious cake doesn't have to be too sweet. It can be plain and just a little sweet enough to be delicious. However, the amount of sugar needed to bake this black sesame Swiss roll is essential to beat the ideal egg white mixture so please do not reduce the amount any further. Also, please note that the black sesame paste that I used is made with nothing but black sesame seeds with 49% fat content and no added sugar. It is available in the extensive type of Asian grocery supermarkets, Asian-influenced type of baking supply shops or online if you Google hard enough.Watch my video to see how I baked this beautiful cake.I have noticed that this cake base is also pretty easy to handle. The cake skin at the bottom can be peeled off easily when the baking paper is removed. And the cake looks prettier with its silky naked skinless bottom side being the outer side of the rolled cake. Confusing? LOL! Please watch my video.
Music: Bensound
I'm feeling victorious baking this feel-good cake.
And I want you to feel the same too...
And we were happy savoring every bit of this delightful cake.
It's a good cake. And I feel good baking it, knowing too that my family loves it. This is why I'm sharing this recipe and I hope that you will experience the same feel-good feeling that I had.
Go on. Bake this cake! And if you like this recipe, please support me! Please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you means a lot to me. It tells me that I'm in the right track and will continue to bake and share more in the future. Thank you!!!
Here's the recipe.
IMPORTANT: Please use the exact weight and make sure that all cake base ingredients are at room temperature.
Make one Swiss roll (unrolled size: 35 x 25 cm / 10 x 14 inches)
For the egg white mixture:
175g egg whites - about 5 large but please use exact weight.
80g caster sugar - do not reduce this essential amount.
For the egg yolk mixture:
75g egg yolks - about 5 large but please use exact weight.
85g milk
50g black sesame paste with 49% fat and no sugar added
70g cake flour
10g cornflour
1 tsp baking powder
1/4 tsp salt
For the black sesame cream:
150g cold whipping cream*
10g icing sugar, sifted
1 tbsp black sesame paste
*150g whipping cream is the most ideal amount to fill this cake but if you like your Swiss roll to be filled with more whipped cream, you can increase the amount up to 250g.
Preheat oven to 180°C / 350°F. Do not use fan-forced. Line 35 x 25 cm baking tray with baking paper.
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in lowest speed for at least 10 mins to stabilise the egg white mixture.
While beating, proceed to mix the egg yolk mixture:
In a large mixing bowl, combine egg yolks, milk and sesame paste. Use a hand whisk to mix until combined. Sift cake flour, corn flour, baking powder and salt into egg yolk mixture and use a hand whisk to mix until all are well-incorporated. Set aside.
Back to beating the egg white mixture:
Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to the next higher speed and continue to beat until stiff peaks form. The egg white mixture should be very smooth with tiny bubbles. Do not over-beat the mixture or use too high speed to beat the mixture.
Combine egg yolk and white mixtures:
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into baking tray. Use a spatula to spread the batter evenly and gentle tap the filled tray on the kitchen top to remove any large bubble.
Bake for 15 mins or until the cake is well-risen and fully cooked.
When done, remove cake (with its baking paper) from the tray immediately and transfer it onto a wire rack to cool. After about 5 mins of cooling, flip the cake onto a clean baking paper and remove the used baking paper at its bottom, peeling off ALL of the bottom cake skin with this action. Allow the cake to cool completely.
To assemble:
Using an electric mixer or a cream whipper, whip cream and icing sugar until stiff peaks form. Then, add and mix in the sesame paste gently. It's ok if there is light streaks of unmixed black sesame paste.
Place cake with the skin side up on a clean baking paper. Use a knife to trim off about 0.5 cm from both the shorter sides of the cake.
Spread thin layer of cream evenly on the cake. Roll the cake from the shorter end (that is closer to you) along the longer side to form a Swiss roll.
Wrap in clean baking paper and then in cling wrap. Allow cake to firm up into its shape for about 1 hr or overnight in the fridge.
Trim off both sides of the cake. Slice and serve. Enjoy!!!
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