Matcha and Black Sesame Chiffon Cake

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.