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| To make black sesame paste- just combine 2 tablespoons of ground black sesame seeds with 2 tablespoons of honey |
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| The consistency of the black sesame paste should be very thick |
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| This is the black sesame powder that I used |
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| Combine brown sugar, with black sesame paste, ground black sesame seeds, 5 egg yolks, water, oil, and cake flour |
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| Whip egg whites until stiff peaks. |
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| Gently fold in the egg whites slowly with the egg yolk mixture. |
My kids and I love black sesame. I saw this roll at a bubble tea coffee shop so I decided to try this recipe.
Lessons learned:
- Cake doesn't rise much, so next time, I will bake this in a jelly roll
- Be careful not to overbake. Mine burned a little because I baked for 1-2 min too long.
- Mine didn't rise as much, or appear as black as the one on the website. Next time, might try to grind black sesame seeds and use that instead of already ground black sesame powder. Also, will perhaps double or triple the amount of ground black sesame seeds used.
Here's what I did:
1. Preheat oven to 350 F
2. Line jelly roll pan with parchment paper
3. Make black sesame seed paste (grind 2 tablespoons of black sesame seeds in coffee grinder, then combine with 2 tablespoons of honey)
4. Measure 20 g brown sugar, 20 g black sesame paste, 20 g black sesame powder in large bowl
5. Measure 70 g cake flour in small bowl
6. Measure 10 g rice flour and 90 g sugar in small bowl
7. Measure 60 g water and 40 g canola oil in small cup
8. Separate 5 eggs into small bowl and put 5 egg whites into large bowl
9. Add 5 egg yolks to brown sugar+black sesame combination
10. Add water+oil to egg yolk mixture. Then add the cake flour to this mixture.
11. Whip egg whites until foamy. Then add 1/2 of rice flour+sugar combination. Then whip for several minutes before adding rest of rice flour+sugar. Whip until stuff peaks
12. Gently fold in the egg whites into the egg yolk mixture.
13. Pour into jelly roll and make sure that batter is even.
14. Bake for 15 min
15. When done, set upside down on parchment paper to cool
16. Make the whipped cream- whip 1 cup heavy whipping cream. Then add in 1.5 tablespoons of powdered sugar and 2 tablespoons of ground black sesame seeds.
17. When cake is cool. Spread whipped cream on the cake. I also put the remaining black sesame paste as a line on the edge of the swiss roll so that it would be in the middle when rolled up.
18. Mine cracked a little when rolled, so I covered with extra whipped cream.
Black Sesame Chiffon Roll (from
sotong blogspot, adapted from Keiko Ishida's 'Okashi-Sweet Treats Made with
Love')
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!
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!
Black Sesame Whipped Cream (~from ohsweetday blog)
2 cups whipping cream (I used 1 cup whipping cream)
3 tablespoons powdered sugar (used 1.5 tablespoons powdered sugar)
1 tablespoon black sesame powder (used 2 tablespoons black sesame powder)
2 cups whipping cream (I used 1 cup whipping cream)
3 tablespoons powdered sugar (used 1.5 tablespoons powdered sugar)
1 tablespoon black sesame powder (used 2 tablespoons black sesame powder)
To prepare the whipped cream,
beat the cream until soft peaks form, then add the powdered sugar and black
sesame powder. Continue beating until firm peaks form.
Black Sesame Paste
2 tablespoons black sesame seeds
2 tablespoons honey
2 tablespoons black sesame seeds
2 tablespoons honey
Grind black sesame seeds in coffee grinder. You will see that the ground seeds have a little moisture. For the paste, best to do this extra step instead of using already ground black sesame powder. Mix with honey. Should be very sticky.
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