Black Sesame Chiffon Cake


  • 6 egg yolks
  • 40 g castor sugar
  • 50 g canola oil
  • 90 g coconut cream
  • 80 g self raising flour
  • 50 g black sesame powder
  • 2 tsp charcoal powder


  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 80 g castor sugar


  • Beat egg yolks with sugar till lighter color>add oil n coconut cream n mix till combined >add black sesame + charcoal powder n sifted self raising flour then mix till complete n set aside
  • In a mixer beat egg whites till foamy>add cream of tartar n continue to beat 1min then gradually add sugar while beating>finished sugar turn to middle speed n beat till slightly more than soft peak
  • Fold 1/3 of meringue to yolk batter with balloon whisk>fold in the next 1/3 with spatula>pour the yolk batter into balance meringue n fold till no sigh of white>pour batter into 25 cm tube pan>tap 2-3 times lightly on table top>use skewer to swirl around the batter to further get rid of big bubbles then send to bake
  • Preheat oven at 165C
  • Bake at 150C for 45 to 50 mins
  • Watch out after 20mins of baking, u may need to lower 10C if your oven is too hot. Every oven is different u see? Cover loosely with aluminium foil if the top brows too fast.
  • Immediately after out of oven, drop pans twice on table top to release hot steam then invert to cool completely b4 unmoulding