Black Sesame & Banana Chiffon Cake

This light and airy chiffon cake is infused with delicate nuttiness of black
sesame seeds and sweetness of ripe bananas. With its soft and light texture,
this cake is perfect for any occasion.

Servings: 8 cupcakes

Author:

Prep Time
20 minutes

Cook Time
20 minutes

Course:

Dessert

Cuisine:

Chinese

Keywords:

cake Pastry

🧂 Ingredients

30 g oil
20 g milk
20 g very ripe banana
2 eggs

egg yolk and egg white separated
10 g black sesame powder
40 g cake flour

or all purpose flour
45 g sugar
black sesame seeds

for topping

Instructions

1 Preheat the oven to 300F.
2 Mix milk and oil together and heat it until it is lukewarm.
3 Mash banana into the milk and oil mixture until smooth. You can also blend it.
4 Separate the egg whites from the egg yolks and add the egg yolks to the milk
mixture. Then, sift and mix in the cake flour and black sesame powder.
5 In a separate bowl, beat the egg whites until foamy. Then add the sugar and
continue to beat until stiff peaks form.
6 Fold a third of the egg whites into the egg yolk mixture. Once combined,
continue with another third and then the remainder.
7 Transfer the batter into baking cups about 3/4 full, decorate with black sesame
seeds, and bake for 25 minutes.
8 Remove the baking tray from the oven and drop the pan to help loosen the edges
and preventing the cake from deflating in the center.
9 Let cool completely. Store in an air-tight container for up to 3 days at room
temperature or for longer in the fridge.