Black Sesame and Green Tea Chiffon Cake

• Vegetarian

• Produce

  • 2 tsp Green tea

• Refrigerated

  • 8 Egg whites
  • 140 g Egg whites
  • 7 Egg yolks

• Condiments

  • 50 g Sesame tahini, black

• Baking & Spices

  • 1 1/4 tsp Baking powder
  • 430 g Castor sugar
  • 340 g Plain flour
  • 1 Pinch Salt

• Oils & Vinegars

  • 1/3 cup Grapeseed oil

• Dairy

  • 1 cup Milk

Found on chewtown.com

Ingredients

• 50g black sesame tahini (sesame paste)
• 1 cup milk
• 340g plain flour
• 230g caster sugar
• 1 1/4 teaspoons baking powder
• Pinch salt
• 8 egg whites
• 7 egg yolks
• 1/3 cup grapeseed oil
• 140g egg whites*
• 200g caster sugar*
• 2 teaspoons green tea (matcha) powder

Directions

• BLACK SESAME CHIFFONPreheat oven to 140° Celsius (280° Fahrenheit).Combine black sesame tahini and 1/2 cup milk in a heavy saucepan and stir until well combined. Head slowly until just simmering then turn off the heat and leave to cool completely to room temperature.In a medium bowl sift together flour 1/2 the caster sugar (115g), baking powder and salt. In another medium bowl whisk together the egg yolks, grapeseed oil, black sesame milk and the remaining milk until smooth. Slowly stir in the flour mixture until smooth and set aside.In a stand mixer fitted with the whisk attachment, whisk the egg whites to soft peaks. Continue to whisk while slowly adding the remaining caster sugar in batches until stiff, shiny peaks form.Stir 1/3 of the egg whites into the yolk mixture until completely incorporated, then very gently fold the remaining egg whites through ensuring the mixture is light and foamy.Transfer to an ungreased chiffon tube pan (if you dont have a chiffon pan, it needs to be a aluminium pan for the light as air chiffon to work - non stick pans will not work) and bake on the lowest oven rack for 70 minutes, or until the top springs back when lightly pressed. Check the cake at 45 minutes, and if it browning too quickly or the top is cracking, cover the top with a piece of aluminium foil sprayed with olive oil (so the top doesnt stick). If it is rising too rapidly, place a baking tray over the top of the aluminium.Remove cake from oven and invert the pan immediately (aluminium pans will ensure the cake sticks to the pan when it is inverted). Leave it upside down until it has completely cooled, then run a knife around the edge, ease the cake out. If you have a chiffon cake pan, it will have a removable base, so gently remove that too. You can serve as is with fresh whipped cream stirred with a little green tea powder, or you can go one step further and make the swiss meringue topping.GREEN TEA SWISS MERINGUEPlace a small saucepan with 1 inch of water over high heat and bring to the boil. Once boiling, turn down the temperature to a simmer. Combine the egg whites and sugar in a metal bowl that will fit over the saucepan of water (without touching) and place it over the saucepan, stirring constantly until the sugar dissolves completely or the temperature reaches 65°C (150°F).Pour the egg whites and sugar into a stand mixer, and whisk for 8 minutes until the bowl of the stand mixer has cooled and the mixture has increased in size. Spread over the top of the cake and sprinkle with green tea powder. Alternatively, only sprinkle half the meringue with green tea and torch the other half with a chefs torch.*With swiss meringue, please weigh your egg whites and sugar as the ratios are integral to the meringue turning out (take it from me). I thought I understood how swiss meringue worked, but it wasnt until I read The Tough Cookies post on swiss meringue that I truly understood the variables!