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!
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 :)
ReplyDeleteOh, by the way, have you tried frosting the chiffons? I am scared to death about frosting them...
ReplyDeleteI have not tried sesame chiffon...will do one day ....
ReplyDeleteThanks for sharing!
Shirley,
ReplyDeleteCool, 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!
Irene,
Do try this, it's yummy! :)
Hi Allie,
ReplyDeletewould you mind sharing this recipe? My email address is myfoodaffair@gmail.com. I look forward to hearing from you! thank you -kk
Hi, I want to try this recipe,can you share me the recipe? Thanks
ReplyDelete