Monday, February 15, 2010

Black Sesame Chiffon Cake - A Sweet and Salty Combination

It's day 2 of Chinese New Year and I made a Black Sesame Chiffon Cake for my family and relatives. The recipe is taken from Keiko Ishida's Okashi - a sweet, classy book with a clean and neat layout. I've been meaning to try this for some time but I couldn't find black sesame paste. One day when I was shopping at Sun Lik, I spotted it on their shelf! Of course, I grabbed it, and made this delicious cake. I love Keiko's chiffon cake recipes. They always yield a soft, cottony texture that's has a nice bite to it. I love this for its lovely texture as well as the sweet and salty combination that's refreshing and very tasty. This is one cake which I can eat and eat and not get sick of, as the saltiness of the sesame rounded out the sweetness level nicely.

Happy Chinese New Year everyone!


  1. Hello! I just made this the other day to give away! I love Keiko's chiffon recipe too. Your chiffon looks perfect. I am now thinking of making this with sesame oil instead of canola oil - thought it would give it a stronger sesame aroma. I love sesame :)

  2. Oh, by the way, have you tried frosting the chiffons? I am scared to death about frosting them...

  3. I have not tried sesame chiffon...will do one day ....

    Thanks for sharing!

  4. Shirley,

    Cool, this delicious cake's meant to be shared! Hmmmm, sesame oil...interesting idea. I think it will smell really nice :). I was planning to frost this, but didn't have whipped cream in my fridge. Guess I'll have to try next time!


    Do try this, it's yummy! :)

  5. Hi Allie,
    would you mind sharing this recipe? My email address is I look forward to hearing from you! thank you -kk

  6. Hi, I want to try this recipe,can you share me the recipe? Thanks



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