Imagine a cake so light it practically floats off your plate, with a rich, nutty black sesame flavor that will transport your taste buds to culinary bliss! This Black Sesame Cotton Sponge Cake is not just a dessert—it's an experience that combines the delicate texture of a cloud-like sponge with the deep, sophisticated taste of black sesame. Whether you're a baking enthusiast or a dessert lover looking to impress, this recipe will revolutionize your understanding of what a perfect cake can be.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Asian
Serves: 8 servings
Ingredients
- 100g black sesame paste
- 4 large eggs
- 120g sugar
- 100g cake flour
- 50ml vegetable oil
- 50ml milk
- 1 tsp baking powder
Instructions
- Preheat your oven to 160°C (320°F). Prepare a round cake pan (approximately 8 inches in diameter) by greasing it lightly with oil and lining the bottom with parchment paper to prevent sticking.
- In a large mixing bowl, separate the egg yolks from the egg whites. Place the egg whites in a clean, dry bowl and set aside. In the bowl with the egg yolks, add 60g of the sugar and whisk until the mixture is pale and creamy.
- Add the black sesame paste, vegetable oil, milk, and baking powder to the egg yolk mixture. Whisk everything together until well combined and smooth.
- Sift the cake flour into the yolk mixture and gently fold it in using a spatula. Be careful not to overmix; you want to maintain the lightness of the batter.
- In the bowl with the egg whites, use an electric mixer to beat them until they become frothy. Gradually add the remaining 60g of sugar while continuing to beat the egg whites until stiff peaks form. This will take about 3-5 minutes.
- Gently fold one-third of the beaten egg whites into the black sesame batter to lighten it. Once incorporated, carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be lightly golden and spring back when touched.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully run a knife around the edges to loosen it and invert the cake onto a wire rack to cool completely.
- Once the cake is completely cool, you can serve it as is or dust it with powdered sugar for a decorative touch. Enjoy your Black Sesame Cotton Sponge Cake with tea or as a light dessert!
Tips
- Egg Temperature Matters: Ensure your eggs are at room temperature for better volume and smoother incorporation.
- Precise Folding Technique: When mixing egg whites, use a gentle folding motion with a spatula to maintain the cake's signature airy texture. Overmixing can deflate the batter and result in a dense cake.
- Oven Accuracy: Use an oven thermometer to confirm the exact temperature, as even slight variations can affect the cake's rise and texture.
- Cooling is Crucial: Allow the cake to cool completely before removing from the pan to prevent collapse and maintain its delicate structure.
- Black Sesame Quality: Use high-quality black sesame paste for the most intense and authentic flavor.
- Storage Tip: This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for 1-2 days.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 7g
Fat: 18g
Saturated Fat: g
Cholesterol: 95mg
