I’m in a baking mood.
I love the black sesame flavour. Black sesame gelato, the Chinese dessert, black sesame cream, tangyuan with black sesame filling. Sometimes, I like to sprinkle my rice with some black sesame seeds.
Now, I can add black sesame chiffon cake to the list.
Some parts of the cake still look dense. Suspect I overmixed the batter. But overall, the texture of the cake is springy-soft and moist.
Quite happy with the outcome. Unlike many of my other cakes, this one didn’t have to head for the trash-bag.