Nov 10, 2009

Black Sesame Chiffon Cake

26th Oct 2009

Try out this recipe from Chef Keiko's new cookbook - Okashi. It turn out quite well except that the colour was different from her book maybe due to my substitution of sesame paste with sesame powder.






Recipe from:

19 comments :

Anna said...

Hi Wen,

I really want to get this book and make the Black Sesame Chiffon cake, but the book is not available in the U.S. yet. The link to the recipe leads to an add for mayonaise. Is there a chance I can get the recipe from you? Your cake looks so delicious!

Anna
hoang.plant@gmail.com

Wen said...

Hi Anna,

I will email to you.

Quinn said...

Wen,

Can I grab the recipe from you please? My email is bakingquinn@gmail.com

The dark hue of the chiffon cake, is it only achievable with sesame paste? I only have sesame powder....

Cheers.

Wen said...

Hi Quinn,

Will email to you.

The first time I also used sesame powder. I add a little water to make it into paste.

Happy baking!

Anonymous said...

hi wen,
can i please have the balck sesame chiffon cake recipe please? and thank you!judging from your picture, the cake looks so delicious!!!hahaha love the colour :D
this is my email:
seraphine.w@hotmail.com
thank you

seraphine

Anonymous said...

Hi Wen,

I'm very interested to bake this black sesame chiffon cake recipe. Can you email me the recipe please? My email address is NM.Lim2685@hotmail.com

Thank you in advance.


Sally

Anonymous said...

Hi Wen,

The cake looks absolutely delicious!! Can you please email me the recipe? my email is rctliu@gmail.com. Thank you!!!

Rebecca

Anonymous said...

Hi Wen,

I just bought this book,the recipe call for pastry flour where can i buy or can it be substitute? My email:teo_jas@hotmail.com

Jas

Wen said...

Hi Jas,

I attended Chef Keiko class once and all her recipes she used top flour from Prima. So I think you can use that. The BS chiffon cake I used top flour too. However sometimes I used cake flour when I ran out of top flour. It's work as well.

janet said...

Hi Wen,

Is it possible for you to send me this recipe as well? I can't seem to find the book to buy it and ever since I had this cake in Taiwan I've been trying to replicate it. It looks great, and with a bit of whipped black sesame cream frosting it might just hit the spot =).

Thanks!

jnahsu@gmail.com

Anonymous said...

Hi Wen,

I am interested in baking the chiffon cake. Can you email me the recipe at omlai@biotech.upm.edu.my. I love all your chiffon recipes. It somehow works better when I am using your recipes.....Thanks for the lovely recipes. One more question: What is top flour that you always mention? Is it self raisong flour? I always use plain superfine cake flour> Any difference?

Wen said...

Hi Anonymous,

How do I address you? Thanks for trying out the chiffon recipes in my blog.

Top flour is what we call in Singapore. A premium flour with extra fine and soft texture suitable for baking butter cookies, chiffon cakes, crepes, doughnuts, pineapple tarts, swiss rolls and all kinds of soft fluffy sponge cakes. There are 2 brands that you can get top flour from in S'pore - Prima & Bake King. Happy baking!

Anonymous said...

Hi Wen , your chiffon cake look so nice =) I am a malaysian but stay in sg , i will go back M'sia tonight for my great grandmother 85 years old birthday on tuesday lunch buffer , she love Black sesame so much and i wish to suprise her a Black sesame chiffon birthday cake , do you mind to share with me you recipe ? thank a lots .my e mail : alvina5046@hotmail.com

Alvina.

Jen said...

Hi Wen,

I've been trying out a couple of your recipes lately like your pandan cake, sponge cake, banana cake and all these cakes turned out yummy compared to other similar cake recipes i found online. Thanks so much for sharing. Appreciate if you could send me the recipe of this BS Chiffon cake to try out too at clbjen@hotmail.com

Joy said...

Hello,

This sesame cake sounds very interesting. By any chance, could you share it with me as well? My email is lelujah@hotmail.com

Thanks very much.

Anonymous said...

Hi Wen,

This looks great and interesting! Could you share your recipe with me too? My email is amy.y.y.cheung@gmail.com

Many thanks. :)

Anonymous said...

Hi Wen,
I live in the USA and could not find the book. May I have the recipe to try out, it looks very good. Thank you.

pyeanng@hotmail.com

Anonymous said...

hi Wen,

Wow!! this looks like a must try. Im from canada and don't know where to get this book! Can you please email me the recipe too?

sharonlam428@hotmail.com

thanks!!!!

Anonymous said...

Hi Wen,

I LOVE Black Sesame and would love to try this recipe out. Could you kindly email me the recipe too?

akdphiallure@yahoo.com

Thanks!!!

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