The praise dance group from RCEFC had a cake demo session during the spring break.

Agnes is kindly enough to open her house for the cake demo. She brought the above Sesame Chiffon Cake to one of the praise dance for sharing for the after dance snack break. It was a great hit and everyone was asking her how to make it. So, she decided to do a demo during the spring break.

The Sesame Chiffon Cake was light and fluffy and the sesame flavour came through.

Ingredients

Egg White

• 6 egg whites
• 60 grams granulated sugar
• 1 teaspoon cream of tartar

Egg Yolk

• 5 egg yolks
• 30 grams granulated sugar
• 64 grams all purpose flour + 16 grams cornstarch or 80 grams cake flour
• a pinch of salt
• 1 teaspoon baking powder
• 25 grams ground black sesame
• 50 grams vegetable oil
• 80 ml milk

Source: this recipe is adapted from http://www.christinesrecipes.com

Instructions

Preheat the oven to 170C. Sift flour, salt and baking powder into a bowl in a medium bowl.

Add ground black sesame to the dry ingredients and stir to combine.

Beat egg yolks using a hand mixer and add sugar gradually.

Add oil and milk to the egg yolk mixture and beat just to combine.

Add the dry ingredients gradually into the egg yolk mixture and beat on low until combine.

In another bowl, beat egg whites on low until foamy. Add cream of tartar. Add sugar gradually.

Beat the egg whites on high until just short of stiff peak. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself and not holding straight. Another test is when you reverse the bowl, the meringue will not fall down.

Add a ladle of the meringue into the egg yolk mixture and fold to combine. Repeat until all the ingredients are combined.

Place the batter into a chiffon cake pan. Gently tap the chiffon cake pan once or twice against the kitchen counter to get rid of large air bubbles trapped in the batter. Bake in 170C oven for 15 minutes. Turn down the heat to 160C and continue to bake for another 20 to 25 minutes. The cake is ready when a tooth pick inserted into the center of the cake comes out clean.

Invert the chiffon cake pan and let to cool completely.

Run a palette knife (a thin bladed knife) along the sides of the cake pan. Also run the palette knife around the funnel. Turn the cake pan over, and press down on the bottom firmly to pop out the cake.

Push the palette knife in at the base until it hits the funnel, and go all the way around with it.

Invert the cake onto a cake board. You may dust the chiffon cake with powder sugar.