This didn't taste extraordinary for me, but I think I'll make this again with the correct amount of ingredients as I personally like black sesame. The recipe actually calls for 240g, which translate to 7 medium egg whites and I have 6 large (or so, I thought) eggs left in my fridge. But the so-called large eggs are actually medium eggs, because when I weighed the whites, I didn't get 240g :( I am short of 1 egg white, I suppose. But I went ahead anyway with what I have and the cake texture that came out is a bit dense (by chiffon cake standard), but it's still fluffy. It is standing tall and sturdy due to its density. I think I'll still make this once again with enough egg whites and followed the recipe to the tee. :) This is adapted from Veronica's Kitchen.
- 80g fresh milk
- 40g corn oil
- 2 tsp rum (I didn't add this, will add this next round)
- 100g low protein flour
- 100g egg yolks
- 30g black sesame powder (I increased to 45g as I didn't add sesame seeds)
- 15g roasted black sesame seeds (I didn't have this)
- 240g egg white
- 120g castor sugar
- Preheat oven to 170 degree C.
- Whisk egg yolk. In another bowl, mix fresh milk and corn oil till combined. Add the milk mixture to the egg yolks and mix well.
- Sift the flour into the yolks mixture. Add in black sesame powder, mix till well blended.
- In a clean, grease-free bowl, beat egg whites for a few seconds until frothy, add 1/3 of sugar, then beat hard until soft peaks form. Beat the remaining sugar a tablespoon at a time and beat just until stiff.
- Take 1/3 meringue (from method 4) and whisk into the egg yolks batter. Take another 1/3 and fold (this time gently) into the egg yolks batter. Finish folding in the remaining egg whites gently.
- Pour into a 9-in chiffon cake tin and bake for 30- 35 minutes or until an inserted skewer comes out clean. Remove from the oven and immediately turn upside down, and leave to cool completely.
|After completely cool...|
|After unmoulding, standing tall...|