Came across a Japanese Cotton cake recipe using black sesame powder. Out of curiosity, I tried this cake but made it into a zebra pattern. Since I do not have the black sesame powder, I used ground toasted black sesame seed [not fine enough]. I find it a bit difficult to blend the paste with the batter, that's why certain parts have a big patch of black sesame due to uneven mixing [I was afraid to deflate the meringue due to over-mixing]. Next time, I must really grind the black sesame into a fine paste or get the powder...
Ingredients
[8 or 9 inch square baking tin]
5 egg yolks
1 egg
45 ml corn oil
70 ml milk
65 gm cake flour - sifted - set aside
50 gm black sesame powder [I grinded toasted black sesame seeds into paste]
1/4 tsp salt
5 egg whites
100 gm sugar [I reduced to 80 gm]
1/4 tsp cream of tartar
[8 or 9 inch square baking tin]
5 egg yolks
1 egg
45 ml corn oil
70 ml milk
65 gm cake flour - sifted - set aside
50 gm black sesame powder [I grinded toasted black sesame seeds into paste]
1/4 tsp salt
5 egg whites
100 gm sugar [I reduced to 80 gm]
1/4 tsp cream of tartar
- Line base of a 8" square tin with grease proof paper. I greased the sides, too and sprinkle lightly with a little flour [this way, the cake can be easily removed from pan after cooling].
- 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.
- Whisk egg yolks and 1 whole egg until creamy then gradually drizzle in the corn oil followed by milk. Whisk until well combined.
- Fold in sifted flour and stir until batter is smooth. Set aside.
- 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 in 3 batches and whisk until stiff peaks formed. Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
- 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 1/3 of the cake batter to another bowl. Add in the black sesame powder, mix well.
- Scoop the 2 batters alternately to create the zebra effect of the cake into prepared cake tin [using a small ladle, put the plain portion in the centre of tin and top with black sesame batter, 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.
- Place it over the baking rack to steam bake cake in a preheated oven at 170 degrees C for 45-50 minutes [by then the water bath would have dried up].
- Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking]. 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].
- Turn the cake over when completely cooled. Refrigerate before slicing if preferred.
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