Black Sesame Chiffon Cake 黑芝麻戚风蛋糕

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Ingredients:
100g black sesame seeds, toasted （黑芝麻，炒香）
70g corn oil（玉米油）
60ml water （水）
40g caster sugar （细砂糖）
120g plain flour（普通面粉或低筋面粉）
5 egg yolks （蛋黄）
50g ground black sesame （黑芝麻粉）
5 egg whites （蛋白）
90g g caster sugar （细砂糖）
Filling （黑芝麻奶油）:
180g non-dairy whipping cream （植物性鲜奶油）
40g ground black sesame （黑芝麻粉）
22cm (9”) chiffon cake pan
22cm (9寸）戚风烤模
以130°C烤45分钟，再改160°C 烤15分钟
或以150°C烤45分钟，再改180°C 烤10分钟
Bake in a preheated oven at 130°C for 45 minuets. Then bake at 160°C for 15 minuets.
or bake in a preheated oven at 150°C for 45 minuets. Then bake at 180°C for 10 minuets.
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[@sunflower1816]

Very nice recipe. I used dairy whipped cream instead. Thx Katherine

[@WedartStudio]

Perfect recipe! I`m learning a lot from your videos. Thank you for sharing!😊🌐🌐😊

[@sohkhimho2504]

刚做了这个戚风蛋糕，很成功很好吃。只是觉得甜了一点，下次打算减少一些糖。谢谢分享🙏

[@songying9079]

我想做黑芝麻口味的戚風蛋糕很久了，那麽剛好老師就上影片了 😄😄

[@xiaolitham6789]

我试做了，家人都非常喜欢，很成功的配方👍👍💖

[@bnancy4944]

看到马上做啦！很香的芝麻味👍🏻😋😋

[@foodiesoflahore4867]

Wowwwwww adorable and beautiful cake 🎂 👌 👌 👌 very nice sharing stay connected ❤️

[@aminahahmad61]

Looks delicious

[@lilxswtxgrl]

Hi, I would like to know what is difference between this recipe and the black sesame sponge cake? In terms of taste, texture, like which is more soft, fluffy, and moist?

[@catherinelee4089]

Hi, can I use an 8” round baking tray for this recipe?

[@ميميعميرتو]

يهبل ياريت تبعثلي هذاك المول دالي عقلي ويعطيك الصحة

[@sunflower1816]

Is non dairy whipped cream sweet?

[@sunflower1816]

Whipped cream no sugar needed?

[@sherenchai1821]

Hi Kathrine, have tried many of ur recipes . Loved them . But this recipe my cake crack a on some parts on first 45 min at 130 C . May I know what’s the reason . This my second bake

[@belindawang7487]

哇，最喜欢黑芝麻了👍请问没有戚风mold能用什么尺寸烤盘代替呢？

[@aubreyxavier]

Can I bake this in cupcake form?

[@KynaNg123]

Great recipe, thanks! :)

[@graceleeyp92]

Hi, is baking powder necessary

[@breeramsey899]

It very lovely.❤☺👍

[@catherinelow6126]

老师，我想问黑芝麻大概要炒多久呢？怎样看得出来炒香了?因为黑黑的 我不大会看 请赐教

[@tancorrine9361]

嗨Katherine 请问您用的蛋是不是65克😊。谢谢😊

[@janechen9589]

Hi Katherine, may i check can i replace water with milk?

[@KathrineKwa]

Sure

[@sukithai4895]

请问老师，这个戚风食谱可以做成杯子蛋糕吗？

[@limjessica5351]

很香，好吃，不过没有发到很高😊

[@limjessica5351]

谢谢

[@prettietube]

我的也是，蛋黄胡有点浓

[@maeadyyzead1028]

وصفة رائعة.👍🏻👍🏻👍🏻

[@sabrinainspiration8356]

😍😍😍😍

[@askkkitchen5024]

Thanks for your recipe, I've tried using my own homemade black sesame paste 🖒😋

[@Emcarolrolrol]

can i get the measurement of the recipe when you use black sesame paste?

[@liaaaaaaaah]

请问如果用6寸普通模具 材料用量统一减半的话可以吗？

[@SaltyForever]

我刚想找这个答案，却原来一年前的问题没回应.

[@liaaaaaaaah]

@@SaltyForever 我最后也没试这个方子 但这一年来烤过不少别的蛋糕 感觉用量减半没问题 虽然戚风模具有中空确实更适合这种轻盈的蛋糕 受热均匀点 成功率更高 但没有也不打紧 可以试试 蛋白打的好就行

[@liaaaaaaaah]

@@SaltyForever 如果不追求所谓无添加的话 手头有塔塔粉的可以打蛋白的时候放点 我知道基本上所有戚风配方都说不需要加 但我个人感觉加了蛋白确实不容易消泡 我每次糖还要减量 按理说这也影响蛋白稳定度的 但烤出来都没大问题

[@ياغياثالمستغيثين-ذ8ش]

لاصودا ولا بكنك باودر؟

[@gnintan1756]

Tried it. Bake with the first option 130C 45 min & 160C for 15 min, the chiffon cake turns out to be short. 没有发很高. temperature 130C is too low, would like to know the reason / differences for the two different temperature options. Other earlier chiffon recipe which use 150 & 180 which turns out to be great.

[@KathrineKwa]

The oven temperature is for reference only, but you can use the temperature that you normally would use, It depends on your own oven.

[@gnintan1756]

Thanks for answering. 👍🏻

[@juliezeit1515]

Looks absolutely delicious! Will definitely bake this very soon!

[@prettietube]

老师，请问您。。如果我想减少黑芝分到40克，我需要再加面粉10克吗？

[@KathrineKwa]

不必

[@pigazhu]

如果用8寸模会有什么影响吗？

[@小小烘焙屋]

不用有什么影响啊!可能会多出少许出来

[@shirlychan80]

请问可以拿7寸来弄吗

[@小小烘焙屋]

可以

[@tancorrine9361]

嗨Katherine, 请问可以用纸杯吗？谢😊

[@viryasuci4896]

可以回复我吗？我想问你问题 为什么我的蛋清打不发

[@KathrineKwa]

打蛋清的碗和搅拌器要保持干净，不能沾有一点点的油

[@supernatureza]

Hello

[@lusianawaode997]

💎💎💎💎💎