How to make a jiggly soft black sesame cake • Phi Cakes

[@sarahspianobar1113]

How luxurious the cake is ! I love sesame and your cake looks exactly what I want to make. Detailed and elegant. Thank you for sharing !

[@zenexyee1444]

from the SAT page and this looks really good

[@PhiCakes]

Thank you :)

[@Melanierose21122]

What is SAT page?

[@televiseus]

Appreciate you sharing this! I used your recipe to make an 8" version with only a single layer of cake surrounded on top, sides and bottom by the mousse. Everyone at the party loved it. After having something similar in China years ago we'd been wanting it again but couldn't find a bakery that made it locally. The differences between the video and written recipe made it confusing at times, especially with the modifications you made. Also not sure if the amount of p. sugar in the frosting is right, I added only about half the amount called for and it was plenty sweet. Thanks again!!!

[@cakechill8265]

wow. black sesame cake is new to me. wonder how it taste

[@noodles7222]

Looks amazing. I’m actually planning on making this but with matcha cake and mousse as well.

[@PhiCakes]

sounds delicious! good luck:)

[@randomnamehere1590]

Hi Phi, I came across your cakes on the SAT page. Great work! I am trying to get into cooking more deserts. Will def try this one. Thank you!

[@PhiCakes]

Thank you. Good luck:D

[@Melanierose21122]

What is the SAT page?

[@vic7052]

wow, wanna/ gonna try one day!

[@naty88852]

Nice cake! Just wondering your recipe ingredient, the sponge cake should be for 8 inches? Then for the whipping cream and mousse part, will that be enough for 8 inch or is for 6 inch? Thanks!

[@PhiCakes]

Hey Natalie! Sorry the recipe was a bit confusing. The written recipe (mousse + sponge) is for a 6 inch cake. In the video, it showed a recipe (double) quantity for an 8 inch cake. I ended up cutting down the edges of that 8 inch cake to a 6 inch cake (shown in the video) because I wanted a smaller cake. The written sponge cake recipe is now updated now for a 6 inch cake, without having to cut away the cake like I did in the video.

[@Paulfrankfriend]

I like your glass lazy Susan!’ Where’d you get that?!

[@anditran2173]

hi! this looks so tasty! Do you think it is possible to make a vegan option? Thanks!

[@mays_flair3752]

Hello your new subscriber here. Love your videos. They are all amazing from recipes to videos...perfect 👌. Looking forward to watch your new videos. More power to your channel. 😊❤

[@PhiCakes]

thank you :) glad you enjoy my videos!

[@bellelim6656]

Hi this looks so good! Was wondering if I can replace the black sesame seeds with the paste instead? Does it works too?

[@PhiCakes]

Yes that works too:)

[@sharonho176]

Hi, can I use black sesame powder as a substitute for processing the black sesame? If so, do I need to add water to the powder to achieve the clumpy consistency?

[@PhiCakes]

The powder can work too. The clumpy consistency comes from the oils of the sesame coming out when processed. No water needed. Let me know how it goes! :)

[@sharonho176]

Thanks! And the same amount so 200g of the powder?

[@PhiCakes]

@@sharonho176 In the cotton cake recipe, use 10 g of powder. It's also adjustable based on if you want it darker too.

[@britney9689]

Hi Phi! I saw this in the SAT page and it looks delicious! I really want to make this soon, but was wondering how many days in advance could I make it/how long it lasted in the fridge? Thank you! :)

[@PhiCakes]

You could make this 1-2 days in advance. :)

[@AzerbaijanOficial]

Stop eating my sesame cake!

[@emilynguyen502]

can you make this in cupcake liners?

[@PhiCakes]

I'm not sure, it's worth a try though. If you do try it, I'd recommend not using the water bath and reducing the baking time.

[@nicolel1543]

Hi Phi, your instructions for the cotton cake (step11) says to place the pan into the water bath in the oven then bake aka bain-marie style but it does not look like you've done that in the video. Do you mind confirming which is the correct method. Thank you ~

[@PhiCakes]

Use the water bath. The reason I didn't use a water bath in the video is because I was making a larger 8-inch cake. Since I updated the recipe for a 6-inch cake, that uses a water bath. Hope that helps. :)

[@redhotcilibabe]

@@PhiCakes so I'm not clear. Why 8 inches cake no need water bath but 6 inches cake need water bath. Appreciate you could let us know the reason. Thank you Phi!

[@SamihaKaiser]

The skin/husk on the seeds are so tough though does toasting and grinding take that away?

[@PhiCakes]

Yes, the grinding makes it a finer consistency.

[@crystaln9343]

Did you add food colouring to your recipe? Mine didn’t turn out as dark

[@PhiCakes]

Yes the frosting has food coloring as mentioned in the video. The cake and mousse part did not have any food coloring, feel free to add more black sesame until you get the color you want.

[@Bo-vl3px]

The updated recipe uses 200g of black sesame seeds too for a 6 inch cake?? (Same as a 8 inch?)

[@PhiCakes]

The full 200 g will not be used. There'll be leftover. I put 200 g because my bag was 200 g. For the recipe, you only need however much the cake, mousse and frosting requires.

[@Bo-vl3px]

@@PhiCakes So how much black sesame seeds do you think one should use for the cake (6 inches), mouse, and frosting? I’m relying on the recipe to make the cake and I don’t want to do it wrong because I took a bad guess. Thank you.

[@rosalyndoan560]

Hiii I found you from SAT hehe :) Would the measurements for the 6in cake work for a 7in cake pan?

[@PhiCakes]

It would be a thinner cake for a 7 inch, I havent tried but that would be fine too. :)

[@cinleeful]

quite a few important steps are missing in the video while compare it to the written instruction, which one is the correct one?

[@PhiCakes]

Use the written instructions. :)

[@winnieyyc-fox9612]

😋😋😋😋😋😋😋😋😋😋

[@TheJimmyJammies]

soo ogoooodd

[@Bo-vl3px]

In the video, it says 2 tb water for 12g gelatin powder. In the recipe, it says 4 tb water for 12g gelatin powder. Which one is it???

[@PhiCakes]

Use 4 tb of water (in written recipe).