Think of the fluffiest cake in the world.
Just think of the fluffiest cake in the world. You’d better be thinking about this cake, cause this is as fluffy as they get.
I’ve only just posted a souffléd recipe, but here I am, doing it again. I’m obsessed. Soufflé foods are just so damn fluffy. So damn fluffy! It’s like eating a cloud, except there is that undeniable texture of cake and you get a hint of sweetness and black sesame. It all makes sense once you take a bite into a slice of this cake, trust me.
Because this cake is so fluffy, it never leaves me feeling uncomfortably full. I can eat half the cake before realizing that, oops, I ate half the cake. Then again, I’m not consumed by guilt the way I normally would, because to be honest, even though I labelled this as a “cheat” recipe, it’s pretty healthy.
You’re probably wondering why I didn’t just go the extra mile and turn this into a full-on clean recipe, and it’s because this recipe is already perfect, and what’s the point in perfecting perfection?
Also – this recipe is super easy to make. It comes together with just 6 main ingredients that you probably already have in your pantry.
Black Sesame Chiffon Cake
Adapted from Green Cilantro
- 100g cake flour
- 1/3 cup + 4 tbsp granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 50g ground black sesame seed powder*
- 4 large eggs, separated
- 1/4 cup vegetable oil
- 1/2 cup milk
*Alternatively, you could simply grind up black sesame seeds in a blender/food processor until it reaches a powdery consistency. That being said – don’t over-blend the seeds or else you’ll end up with black sesame paste!
- Preheat oven to 160 degrees Celsius or 325 degrees Fahrenheit
- In a large bowl, sift together the cake flour, 1/3 cup of the sugar, baking powder and salt. Add the black sesame powder and whisk until well combined
- In a small bowl, beat the egg yolks until pale yellow and slowly add in the vegetable oil. Beat until the mixture is thick
- Add the egg yolk mixture and milk into the sesame seed mixture and mix until well combined
- Using a stand mixer or an electric mixer, beat the egg whites until foamy. With the mixer running, add in the remaining 4 tablespoons of sugar, 1 tablespoon at a time. Continue to beat until stiff peaks form. Set aside
- Gently fold the egg whites, 1/3 of the egg whites at a time, into the other batter using a spatula or a balloon whisk
- Transfer the mixture into a bundt pan or an angel food cake pan and bake for 45 minutes until a toothpick inserted comes out clean
- Allow to cool completely before serving