I don’t blame you if you’ve forgotten about me. I haven’t been actively updating this space for some time already. These days, i’ve been spending very little time on the computer. Baking has taken a step back too. I’m now on this #eatclean phase, or at least.. i’d try to eat clean and do more yoga (*ahem* that said, i just had a kitkat and 1/2 a packet of barbeque-flavoured biscuits for supper yesterday! eat what clean ah? LOL!). But yeah, i try not to bake too often because most of the time, i’d be one eating cos i cannot resist. Haha! — i’ve the least discipline amongst us. yes, you read right.. even the boys are better than me! *facepalm*
If you’ve been following my Facebook (which i update on (almost) daily basis), you’d know that at one point sometime 2 months ago, i was crazy over chiffon cakes. Like, totally, seriously, crazy. I bake them on daily basis! I can’t think of a flavour which i’ve not done if you were to ask me. Uh huh… that cwazzeeee lor.. :P
I had this cake in mind for the longest time and finally, i made it!
Please don’t let its unappetizing appearance deterred you because, dear lawwwdd… it’s really very light, pleasing and irresistible, especially if you manage to get hold on those super sweet sweet potatoes. ;)
Initially, the plan was to surprise the father (in law) with this cake on his birthday. Alas… i was too busy that week. In the end, i only churned it out 2 weeks after father’s birthday! Hoho! *slaps forehead*
Black Sesame Chiffon Cake with Sweet Potato Filling
70g Cake flour
5 Egg yolks
20g Brown Sugar
20g Black sesame paste
20g Ground black sesame seeds
40g Canola oil
90g Castor Sugar
10g Rice Flour
180g Egg whites (from about 5 eggs)
(recipe from Okashi, Black Sesame Chiffon Cake)
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.
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 loose bottom tin. Bake for 25-30 minutes or until cake is done (test with a skewer). Turn the cake upside down and let it cool completely before slicing it.
Sweet Potato Filling
4-5 sweet potatoes, depending on the size, steamed
few splashes of milk
1. Peel the sweet potatoes’ skin. Roughly cut them up into large chunks.
2. Using a food processor, blitz them in a couple of pulses. I like mine a little chunky, not sure about you. :)
3. If it’s too dry, add a few splashes of milk to make it smooth. Taste.
50g-100g icing sugar
1. Cream the ingredients together till stiff peaks. Taste.2. Refrigerate till later when it’s needed.
1. Slice the cake into 3.
2. Brush the cake generously with rum (optional) before smoothing the cream over. Slap on the sweet potato filling and repeat the process.
3. Cover the cake in fresh cream. Refrigerate for at least 1 hour before serving. Enjoy!
Speaking of cakes and baking, i’m supposed to bake right now but i’m not…. aiyo!
*off to make something yummy for tonight’s dessert, something magical, something that has been quite popular of late. :)