A healthy cake that is simple to make, has a high success rate, and tastes delicious.
Ingredients:
Eggs: 7
Corn oil: 90 ml (about 83 g)
Milk: 100 ml (about 100 g)
Roasted black sesame seeds: 2 tablespoons (about 30 g)
Black sesame paste: 35 g
Cake Flour 130g
Caster Sugar 110g
Recipe from Aoi Satoko.This is the original recipe from the book. I have increased the amount of milk while keeping everything else unchanged. The recipe is excellent and those interested may give it a try.
Whisk milk and corn oil until emulsified, then add black sesame paste and whisk until evenly combined.
Sift in cake flour and mix in a Z-shaped motion until no dry flour remains. Add egg yolks and stir into a smooth batter. Cover the surface with plastic wrap to prevent drying and skin formation, then set aside.
Chill the egg whites in the refrigerator in advance until ice crystals form around the edges. Add caster sugar in three batches and whip until the meringue forms soft peaks. Note: For the third addition, 5g of cornstarch can be added together with the caster sugar to stabilize the meringue. This is optional and can be adjusted according to personal preference.
Fold half of the whipped egg whites into the egg yolk batter until well combined. Pour the mixture back into the remaining whipped egg whites and fold gently until uniform. Finally, add the black sesame seeds and fold until evenly incorporated.
I used 6-inch paper bowl molds with a 7-egg batch. Pour approximately 285–290 grams of batter into each paper bowl mold. Use a bamboo skewer to draw lines through the batter in a circular and vertical motion, then tap the molds gently on the countertop a few times to release air bubbles. Sprinkle watermelon seeds on the surface for decoration. Bake in the oven at 150°C top heat and 140°C bottom heat for approximately 52 minutes, then switch to convection mode at 160°C for 5 minutes to dry the cake surface. Remove from the oven, invert immediately, and let cool. Note: Surface decorations can be chosen according to personal preference. Fragrant and beautifully baked! With properly whipped egg whites and sufficient baking temperature and time, the cake does not collapse or shrink after cooling, achieving full mold height without pulling away from the edges. Plump and attractive. The texture is soft, sweet, and not moist, with a refreshing aroma of black sesame. I believe this cake is suitable for enjoyment in any season. Beautifully packaged, it looks wonderful.
