Black Sesame Chiffon Cake

Long wanted to try to bake this black sesame chiffon cake. But I always wanted to do it with the black sesame paste. However, the paste is quite difficult to find. Only available in a particular shop near city hall. Furthermore, that time I went to buy it, it was out of stock. :(

So I do some search online and there are recipes using black sesame powder. But the downside is that it might not be as fragrant as the paste.

Tried using the recipe below and it works well. I've excluded cream of tar tar and used equal 4 egg yolks and 4 whites instead of 4:5 ratio.

Recipe from Mimi bakery.

4 egg yolks
40g sugar
50ml vegetable oil
80ml water
100g cake flour
75g black sesame powder
1 tsp baking powder


5 egg whites
50g sugar
1/4 tsp cream of tartar


Method:

1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by water.
3. Fold in black sesame powder, sifted cake flour and baking powder until well-mixed. Set aside.
4. In another bowl, whisk egg whites and cream of tartar until foamy. Add in sugar gradually until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter in 3 batches.
6. Pour the batter into an ungreased chiffon tin.
7. Bake in preheated oven at 190 deg C for 40-45 minutes.(my own oven heat)
8. Remove from oven and invert the tin immediately onto a cooling rack.
9. Unmould the cake only when it is completely cool