Mini Black Sesame Chiffon Cakes with Cream
From the MolalaCook kitchen · 烘焙手記
Mini Black Sesame Chiffon Cakes with Cream
迷你黑芝麻忌廉戚風
Black sesame powder flavours both the chiffon and its cream topping.
▶ Watch the recipe
Before you begin
Bake the small cakes at two temperatures, then finish each with a spoonful of whipped cream. Keep the cream soft enough to drape over the sponge and wait until the cakes are cold before adding it.
Method 做法
Make the sesame base
Whisk the milk and corn oil until emulsified. Stir in the black sesame powder, sift in the cake flour and add the yolks. Mix until evenly speckled and free of flour pockets.
See this stage at 2:02 →
Fold in the meringue
Add lemon juice to the whites and whip, adding 30 g sugar in portions. Continue to stiff peaks. Fold the meringue into the sesame base, going around the bottom of the bowl to distribute the heavier batter.
See this stage at 3:20 →
Bake at two temperatures
Fill small, tall chiffon moulds about seven-tenths full. Bake at 150°C (302°F) for 30 minutes, then increase to 160°C (320°F) for a further 10 minutes. Cool completely before releasing the sides.
Top with cream
Whip the cream with 8 g sugar until it gently holds its shape. Spoon over the cakes, letting it fall naturally over the edges. Scatter with black sesame powder.
See this stage at 7:00 →
Watch & bake along
Mini Black Sesame Chiffon Cakes with Cream
✦How full should I fill my mould?+
Tools for this recipe
Mini Lava Chiffon Baking Cups (100 pcs)
For baking individual tall chiffon cakes.
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
Éclair & Cream Puff Piping Tips · Round Tip Set
Pipe cream into the opening using a round filling tip.
