Black Sesame Chiffon Roll

 

I love anything with black sesame seeds. Not only are they a good source of  minerals and dietary fiber, they also make your hair thick & black as believed by the Chinese. I personally like the rich earthy nutty taste they impart when incorporated in desserts & confections.  Although black sesame seeds are relatively cheap and can be found in every supermarkets & grocers, it is not so with black sesame paste, I noticed- at least in my town. And the black sesame paste does not come cheap either. Anybody has a good homemade black sesame paste recipe to share? 

 

This black sesame roll cake was made from a chiffon cake recipe adapted  from Keiko Ishida's 'Okashi-Sweet Treats Made with Love'.  I have substituted ground black sesame for the whole black sesame seeds called  for, and I used a swiss roll pan instead of a chiffon tin, and adusted the baking temperature and time. 
I must say I really love this cake and enjoyed savoring every bite (but of course I'm biased - like I've mentioned earlier, I love anything with black sesame). My Daughter G exclaimed 'Yuck!' at  the mention of black sesame but funnily helped herself to not one but two slices!  Ah, this daughter of mine!  


Black Sesame Chiffon Roll

Ingredients:
70g Cake flour
5 Egg yolks
20g Brown Sugar
20g Black sesame paste
20g Ground black sesame seeds
60g Water
40g Canola oil
90g Castor Sugar
10g Rice Flour
180g  Egg whites (from about 5 eggs)



Method:
1) Preheat oven to 180°C.
2) Combine egg yolks, brown sugar and black sesame paste in a bowl and mix well. Add water and canola oil and blend together. Add sited flour and mix until batter becomes sticky. Set aside.
3) Combine sugar and rice flour. Beat egg whites until foamy. Add half of sugar and  rice flour mixture and continue beating for a few minutes, then add remainder and beat until egg whites are glossy with stiff peaks (the whites will not fall out when the bowl is overturned).
4) Add one third of  beaten egg white mixture into egg yolk mixture and fold in lightly. Then add in the remaining egg white mixture. Fold gently until incorporated completely.
5) Pour batter into a baking paper lined 12x14 inch swiss roll pan. Bake for 15-20 minutes or until cake is done (test with a skewer). Remove cake from pan and cool on wire rack.
6) Spread cake with whipped cream and carefully but firmly roll  it up. Leave to rest in a refrigerator to firm up before slicing to serve. Enjoy!

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.