Black Sesame Chiffon Cake

Thanks to my colleague GF, who sharing her black sesame paste generously with me. I have been wanted to bake this black sesame paste chiffon cake for quite sometime, where I happened to know about this from Happy Flour, therefore straight away I knew what to do with the paste and where to find the recipe heheeheehe …. :)
The chiffon turned out soft and fluffy with a nice aroma of black sesame :)

3 Egg yolk
15 gr Sugar
1/4 tsp Salt
30 gr Oil
30 gr Black sesame paste
60 gr Fresh milk
75 gr Cake flour

3 Egg white
1/4 tsp Cream of tartar
60 gr Sugar

Toasted black sesame seed for topping (optional)

- Preheat the oven to 170C
- Combine milk, oil, salt and sesame paste together, set aside.
- Use hand whisk to whisk egg yolk and sugar until creamy and light in colour.
- Then add in the black sesame mixture and flour together into yolk mixture. Put aside.
- Beat egg white and cream of tartar until big bubbles formed, then gradually add the sugar and beat until stiff perks form.
- Fold 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white in 3 portions and mixed well.
- Pour batter into a 20 cm tube pan (I put some black sesame seed first before pouring the batter).
- Bake it for 35-45 minutes or until cooked.
- Invert the cake with the tube pan during cool down process
- Remove the cake once cool down and serve


  1. I want to bake this too! Feel like having a bite right now ;D

  2. Ur chiffon looks very good.

    I do not have black sesame paste, do you think can make it from scratch?

  3. DG, you made me craving for chiffon, I hope I can have a slice.

  4. Hi DG. This looks interesting. Have not seen the sesame paste at the baking store, anyway am not good at making chiffon.

  5. Indeed it looks pillow soft. Love the contrast of the chiffon and the serving plate!

  6. Oh! Your chiffon cake turn out very well, can see you make a great improvement in your baking already. :) Happy baking.

  7. This remind me of the black glutinous chiffon, which you generously share your remaining flour with me. Now I miss it again after seeing at your cake here and angel's black glutinous cupcakes... :)

  8. Your chiffon cake looks good! I've baked a black sesame chiffon once using sesame seeds, the kids don't like it, more of an adult dessert.

  9. Just bought some black sesame powder from sheng siong, cant wait to bake a black sesame chiffon now ^_^

  10. Anncoo,
    Please do give a try, sure you will like it.

    Thanks, I think the texture will be different. The sesame paste has oily texture, and it has strong aroma. My colleague bought it from Sun Lik. I ever checked with Happyflour, as she has tried on both, chiffon with sesame paste have a stronger flavour than powder.

    I hope that there are still some more slices left :)

    Thanks. Don't say that! You are very good in making everything.

    Thank you for the lovely comments :) I agree with you green and black make a good matching colour too.

    Hahahah .... Thanks to you too, you got so many good recipes for me to practise :D

    Hmm .... forgive me if I'm wrong, are you and homegirl the same person?
    Talking of this all black chiffon, both chiffon have wonderful smell and unique taste.

    Thank you :)

  11. Hi DG,

    Your chiffon looks really good with the toasted sesame seeds on top, nice job there =]

  12. Sorry for e confusion, DG. Yah, I did not have a google account then... :)

  13. Blessed Homemaker,
    Give it a try if you have chance to have the sesame paste. This cake texture is just like other chiffon, soft & fluffy but with strong fragant of black sesame.

    Your chiffon always turn out good, I'm looking forward to see your black sesame chiffon :)

    Thank you for the nice words.

    Hahahaaa ... Good to see you blogging, I will visit your blog often :)

  14. I made black glutinous rice chiffon before, but not black sesame. This sure looks good!

  15. Crustabakes,
    Thanks for dropping by, and just come back from visiting your blog. You have a wonderful blog!

  16. Nice chiffon cake, I always want to bake this chiffon cake, but I have yet to find black sesame paste here.

  17. Min,
    Thanks for dropping by.
    I’m not sure in Malaysia, but most probably will be available in Japanese store. If you get to try it, I’d bet you’ll like it.

  18. DG,
    The problem is, my kids don't like black sesame :-(

    Thanks anyway.

  19. Blessed Homemaker,
    It's normal, my kids too, cannot really appreciate the black sesame, they turned off because of the dark colour of the cake. hahahaa ... However, they will love chocolate cake, no matter how dark it is .... :D

  20. Hi DG

    Is the egg yolk consistency, thick and sticky? Mine is. The result of my chiffon cake was dense and not fragrant,unlike yours which is soft and fluffy. Would appreciate your advise on what went wrong. Thks

    Btw, I'm using the same black sesame paste bought from Sun Lik. Do you strained out the oil for the 30g of black sesame paste from paste?

  21. Hi mel,

    My egg yolk consistency is not very thick and not watery. I stirred first the black sesame paste with the remaining oil inside, then I scooped to get 30 gr. The egg that I used is normally big egg, eg. 65-70gr with shell.

    Chiffon cakes fail most probably due to improperly beaten egg whites or overmixing.

    I hope you will give a try again, and I'm sure you can bake a wonderful chiffon cake. :)

  22. Hi DG

    Thanks for the speedy reply ^^ Will try again soon. Btw, where can I purchase 65-70gr eggs?

  23. Hi Mel,

    I bought from market, but I believe supermarket also have it. However, you do not need purposely to buy those big eggs, you can substitute with 4 small eggs.

    For your reference in my previous baking:
    3 egg yolks = 48 gr
    3 egg whites = 120 gr

    Happy Baking! ;)

  24. Hi DG

    Once again thank you =)

    Have a nice weekend ^^