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Friday, September 13, 2013

Recipe: Cottony black sesame swirl cake


Here's another cottony cake, presenting a black sesame version! :D Heh. I can't stop myself from baking cotton cake. Yes, it's addictive. 


Ingredients:
5 egg yolks
2 tbsp corn oil
70 ml milk
65 gm plain flour  - sifted - set aside
50 gm black sesame powder
1/4 tsp salt
handful of toasted black sesame seeds
5 egg whites
3 tbsp sugar
1/4 tsp cream of tartar

Method:
1. Line base of a 9" square tin with grease proof paper.   

2. Preheat oven to 170 degrees C. Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it.  

3. Whisk egg yolks until creamy then gradually drizzle in the corn oil, salt and followed by milk [continue whisking while you add ingredients]. Whisk until well combined.

4. Fold in sifted flour and toasted black sesame seeds. Fold until batter is smooth. Set aside.

5. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar.  Beat until soft peaks then gradually add in the sugar and whisk until stiff peaks formed.  

6. Fold in 1/3 of the meringue into the egg yolk mixture until combined. Then fold in the rest of the meringue lightly in two portions until well combined.  Remove 1/2 of the cake batter to another bowl and add in the black sesame powder. Mix well.

7. Scoop the 2 batters alternately to create the zebra effect of the cake into prepared cake tin. Shake the pan lightly and the batter will spread out itself.  Tap baking tray on work surface a few times to release trapped air bubbles before baking. 

8. Place it over the baking rack to steam bake cake in a preheated oven at 170 degrees C for 50 minutes [by then the water bath would have dried up].  

9. Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking].   

10. Remove baking tin and the paper linings immediately and leave cake to cool on a wire rack [base facing upwards].  The cake may shrink a little when cooled because of less flour used [low gluten cake]





Soft like cotton and thus the name. :')

Love, 
Lirong. 

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