Matcha and Black Sesame Chiffon Cake

by Vivbakez
1 Cake
1 hr 50 min

Here with another chiffon cake recipe. This time, a matcha chiffon cake sponge is paired with a black sesame cream. The flavour combination of matcha paired with the roasted notes of black sesame makes perfect sense. The chiffon sponge is super light and fluffy, with a not-too-sweet cream.

For this chiffon cake, I have not used a tube pan. Instead I have used a 6 inch cake tin with a removable base, without lining the tin with anything. This allows the cake to cling to the sides of the tin and hold its shape while cooling. If you use a tin that is non-stick, the cake will collapse on itself.

You will need to buy or make your own sesame paste for this recipe. If you opt to make it, you can do so with the help of a food processor (highly recommended), or mortar and pestle, but this will take very long.

Matcha and Black Sesame Chiffon Cake
Recipe details
  • 1  Cake
  • Prep time: 1 Hours Cook time: 50 Minutes Total time: 1 hr 50 min
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For the matcha sponge
  • 4 eggs (separated)
  • 75g caster sugar (divided in half)
  • 35ml vegetable oil
  • 40ml milk 
  • 8g matcha powder
  • 70g cake flour
For the black sesame cream
  • 350g heavy cream 
  • 30g powdered sugar
  • 2 Tbsp black sesame paste
For the black sesame paste
  • 100g roasted black sesame seeds 
  • 1 tbsp vegetable oil
For the matcha sponge
Preheat oven to 180C at fan-bake. 
In a large bowl, combine egg yolks and 30g of sugar. Mix with electric handmixer until the mixture becomes pale yellow in colour and thick. 
Add oil and continue to mix. 
Add milk then pour and continue to mix until fully combined. 
Sift flour and matcha powder over the batter and whisk gently by hand until fully combined. 
In another large bowl, or bowl of a stand mixer, whisk egg whites at medium speed until frothy. Gradually add the remaining 45g of sugar while the mixer is running. Increase to high speed and mix until stiff peaks are formed, this is the meringue. 
Add 1/3 of the meringue to the batter and gently fold until incorporated. Add the remaining meringue and continue folding until no more white streaks are seen. 
Transfer your cake batter to the cake pan, then tap your tin on the counter several times to help remove bubbles.  
Place in oven, then reduce temperature to 160C. Continue baking for 50 minutes, or until a skewer comes out clean. 
Remove from oven and immediately turn the tin upside down and allow the cake to cool like this. 
Once cooled down fully, carefully remove from cake pan. I like to press gently on the cake to pull the edges away from the pan, then run a spatula along the side of the cake to release it.
For the black sesame cream
Whisk heavy cream and powdered sugar until soft peaks form. 
Add sesame paste in and continue mixing until fully incorporated 
For the black sesame paste (if making)
Add sesame seeds and oil to a food processor. Keep grinding until a paste forms (takes 10-15 minutes). Transfer to a container. You won’t need it all for this recipe but it’s difficult to grind small amounts of sesame seeds.