Just made this for my parents today. They loved the cake so much that they requested another batch for them to bring it over to their workplaces for their colleagues to enjoy. Thank you so much! ❤️
Did you use room temperature or hot water for the waterbath? I made this just now and the sides were still wet although I'd baked it for 2 hours. I ended up baking it without waterbath at 160C for another 20 minutes.
Tried this recipe a few days ago and it turned out splendid. To be honest this is my best try on cotton sponge cake or any sponge cake. It's fluffy and not deflated, not too dry or too moist. Thank you so much for sharing this
Thank you for the delightful recipe :) I love that it is light and fluffy and does not use butter. My mom and I used 40% less sugar with good results. Love the nutty and roasted aroma :)
Tried the recipe and love it. Texture and sweetness just right. I am happy with the result for a 1st timer baking sponge cake. Thanks for sharing the recipe. 😋❤️
Made this today and it turned out great! Light and airy and a very subtle black sesame flavor that paired well with tea :) I used grape seed oil (heated on high by accident so it reacted a bit with the flour), chilled the egg whites until it was time to beat, and used reduced fat milk with no issue. Thank you for the recipe! May be worth noting that the oil is supposed to be heated on low for about a minute
Thanks teacher, I tried making it today it came out super nice texture and jiggly. However I find it less sweet than my liking. It's a healthy version of sponge cake haha 👍
hi ... auntie kath, i've tried to make it, the results are amazing, very soft and tasty, but the problem is after exiting the oven why deflating ?? I've followed instructions like in video.thank's
Sorry for long answer: Turns out if you brush the pans with butter or oil then dust them as you would regularly for baking, it affects the Chiffon or Sponge cakes during baking. It actually shortens them. Quite literally, fat shortens cakes, I guess that is why they call the white stuff “shortening”. :) To prevent this and maximize the height of the Chiffon or Sponge Cake, you only need to line the base of the pan with grease-proof paper. No brushing of any non-stick mix on the sides. Once the cake is baked, you only need to run the sides with a knife or metal spatula to loosen it off the pan, because you have paper on the base, it won’t stick. Once off the pan, you can just peel off the paper.
Hi Red Pandah, I also have cake deflating issue. Tried many times still the same. I did not brush oil or dust flour on the baking tin. I followed exactly the ingredients account. Yet, still deflates - the top and the sides tend to "shrink" inwards. Any advice for me? Thanks
Hi Katherine, may I know the purpose of adding corn flour to plain flour ? Is it a substitute for cake flour ? If I use cake flour (low gluten), do I need to add corn flour ? Thank you.
Hi Katherine, For the ground sesame seeds, do you buy it from the store or you grind it yourself? If you grind it, did you toast the sesame seeds first? Thank you in advance for answering my questions.
@@geetee89 Sesame needs to be toasted before grind. You can find a lot of black sesame powder in the Chinese supermarket, they are ready to use, I prefer those made in Taiwan.
Anyone tried her other black sesame chiffon cake recipe? What is the differences between this one and the other? In terms of taste, sweetness level, and texture like which is more softer, fluffier, and moister? Isn't chiffon cake and sponge cake the same?
Thank you for the recipe! I have followed the recipe and baked this in a chiffon mould and it turned out great! However it turn sour just on the second day. May I ask how do you recommend to store it for longer time? Thank you!
Hi! May i know how many grams are your egg whites, egg yolks, and 1 whole egg? I always have this problem of deflating whenever i take out the cake from the oven. I can’t seem to get a tall cake like yours. I followed your video to a tee. Thanks in advance!
sorry probably too late now to help but i think you have to leave this type of cake in the oven for a while with the heat off, after baking, to stop the deflating
Wow this is actually the first time I’ve seen black sesame cake recipe. Looks so delicious I want to try it immediately!
Just made this for my parents today. They loved the cake so much that they requested another batch for them to bring it over to their workplaces for their colleagues to enjoy. Thank you so much! ❤️
Great job!
Made it and was very successful. Most sponge recipes I’ve tried came out undercooked, not this one! It didn’t even sink when cooled. It was perfect!
Did you use room temperature or hot water for the waterbath? I made this just now and the sides were still wet although I'd baked it for 2 hours. I ended up baking it without waterbath at 160C for another 20 minutes.
Tried this recipe a few days ago and it turned out splendid. To be honest this is my best try on cotton sponge cake or any sponge cake. It's fluffy and not deflated, not too dry or too moist. Thank you so much for sharing this
I finally made this cake, it’s DIVINE and spongy!!! Thank you very much for sharing, Katherine. 💝
This one looks so soft and fluffy, I don't know why but I just want to dive into that bread, it looks like a cozy bed almost and then eattttt yay
Thank you for the delightful recipe :) I love that it is light and fluffy and does not use butter. My mom and I used 40% less sugar with good results. Love the nutty and roasted aroma :)
Hi may I know you use how many g sugar? tq.
Hi I baked this cake this afternoon n it came out beautifully. Tq for ur recipe
Just made this today! It tastes amazing!! Sweet with black sesame flavour 😋 thank you for the recipe!
Tried the recipe and love it. Texture and sweetness just right. I am happy with the result for a 1st timer baking sponge cake. Thanks for sharing the recipe. 😋❤️
Very beautiful this so looks delicious 😍♥️ wow yumm 😋 yummy
Thank you 😋
謝謝您分享，每次都有驚喜。
Wowww..fluffy black cake..thanks for sharing.
I made it and it come out great! Such rich sesame taste. Thank you
Omg! Looking yummy..... I never ever see like this....... How is this taste??? I gonna make sure one day.........
Made this today and it turned out great! Light and airy and a very subtle black sesame flavor that paired well with tea :)
I used grape seed oil (heated on high by accident so it reacted a bit with the flour), chilled the egg whites until it was time to beat, and used reduced fat milk with no issue. Thank you for the recipe!
May be worth noting that the oil is supposed to be heated on low for about a minute
今天第一次尝试水浴法，非常香的芝麻蛋糕！味道非常好吃！！！本来不喜欢芝麻的我都爱上了这个芝麻海绵蛋糕😍
我看到老师烘烤时是放烘炉最底层，水浴法都是放最底部吗？
我做的有一小部分塌腰，不知道是不是热热出炉就脱模的关系。不过不影响味道😋
Thanks Katherine your tutorial is ez to follow. Thanks for sharing 👍
Thanks teacher, I tried making it today it came out super nice texture and jiggly. However I find it less sweet than my liking. It's a healthy version of sponge cake haha 👍
Wow! That looks very good!! 😋
Wow delicious black sesame sponge cake looks yummy and tasty! Have a great day
Thank for sharing the recipe, I made to day very nice texture and yummy!!, 🤗💖
Hello, when pour water into large tray. Which temperature of water should be use? Hot or cold?
Room temperature
can I use coconut oil instead of corn oil please
想問如改用Cup cake, 用幾度火和多少時間來焗？🙏🙏🙏
Pretty gray color👍
Wuuuuww. Yaaaammmyyy 👍👍👍🤗🤗🙏🙏
Thank you 😊
Nice looking so yummy blaek sesame sponge cake
Ms khaterine, for the water bath, did u use hot water or cold water ? Tq . Looking forward to your reply
老师你好，我想问你为什么蛋白不用放塔塔粉？那如果我想要做8寸大的，你可以给我食材的分量吗？
柠檬汁也可以代替，是为了稳定蛋白霜和消除腥味
I will try bake it soon!
請問，可以用此配方，以蒸的方式做嗎？因焗爐壞了😅
Woww...like it so much 😋😋
請問蛋糕完成後，是否不用在爐裏等約5-10分鐘才拿出呢？謝謝。
Looks amazing can I replace it with chia seeds?
哇~~~ 谢谢老师~~~
Hi, 可以問下為什麼整古早味蛋糕要加玉米粉？
您好老师，想问如果我减少糖量蛋糕会不会没那么蓬松柔软？
老師你好，想請教為何要即時脱模，是否待放涼才脱會收缩？
Hi 老师我想请问下 如果我跟回recipe一摸一样然后我只是不用弄烧油 就我把蛋糕换成chiffon的可以吗？时间温度这些都一样
可以，如果不是用水浴法直接烤的话，温度和时间就和烤戚风一样
ok好谢谢老师
hi ... auntie kath, i've tried to make it, the results are amazing, very soft and tasty, but the problem is after exiting the oven why deflating ?? I've followed instructions like in video.thank's
Sorry for long answer:
Turns out if you brush the pans with butter or oil then dust them as you would regularly for baking, it affects the Chiffon or Sponge cakes during baking. It actually shortens them. Quite literally, fat shortens cakes, I guess that is why they call the white stuff “shortening”. :)
To prevent this and maximize the height of the Chiffon or Sponge Cake, you only need to line the base of the pan with grease-proof paper. No brushing of any non-stick mix on the sides.
Once the cake is baked, you only need to run the sides with a knife or metal spatula to loosen it off the pan, because you have paper on the base, it won’t stick. Once off the pan, you can just peel off the paper.
@@redpandah3309 thank's😍😍
Hi Red Pandah, I also have cake deflating issue. Tried many times still the same. I did not brush oil or dust flour on the baking tin. I followed exactly the ingredients account. Yet, still deflates - the top and the sides tend to "shrink" inwards. Any advice for me? Thanks
@@kholengyew8869 i think another thing that helps stop it deflating is if you leave it in the oven for a while after baking with the heat off
黑芝麻需要用搅拌机打捽先？蛋糕失败😂
Hmmm, so yummy..
Can you please share recipe of Crispy Roasted Pork? I love your recipe very much!
can i cook it in rice cooker? if so, is ingredient same too?
Thank you for sharing
Yummy thank you ! 👍👍👍
Hi can I make it using 8 inch circle pan? Need to increase ingredients?
Thanks.
Yummy.
Sissy plz give little amount of this recipe. Ingredients...... Bz m going to try..... Plz...help me....
Hi Katherine, may I know the purpose of adding corn flour to plain flour ? Is it a substitute for cake flour ? If I use cake flour (low gluten), do I need to add corn flour ? Thank you.
No need to add corn starch
Hi Katherine,
For the ground sesame seeds, do you buy it from the store or you grind it yourself? If you grind it, did you toast the sesame seeds first? Thank you in advance for answering my questions.
I am wondering the same too. Do the sesame need to be toast before grind? Anyone has the answer? Thank you..
@@geetee89 Sesame needs to be toasted before grind. You can find a lot of black sesame powder in the Chinese supermarket, they are ready to use, I prefer those made in Taiwan.
@@bonnieding-karaoke Thank you for the reply!
Thank you!
Did you use a pan that is 3in high? Your pan looks very tall.
Anyone tried her other black sesame chiffon cake recipe? What is the differences between this one and the other? In terms of taste, sweetness level, and texture like which is more softer, fluffier, and moister? Isn't chiffon cake and sponge cake the same?
The water that pour into the tray is hot water right? How many ml?
老师，如果要做食谱一半的分量，那么全蛋液也要分一半的分量吗？
我今天想做这个蛋糕，但是我不喜欢黑芝麻，我是否需要用另一个代替它？ 还是没有替代品，仍然可以吗？reply me, please Thank you
Ami Irawan ua-cam.com/play/PLIsYDWOkd-27XcV6Zel6A6ru7zmuo_f5Z.html
omg it so fluffy
What temp. should I heat the oil up to? Thanks
Thank you for the recipe! I have followed the recipe and baked this in a chiffon mould and it turned out great! However it turn sour just on the second day. May I ask how do you recommend to store it for longer time? Thank you!
I stored mine in an airtight container inside the fridge, it lasted for three days and have finished it all by then :)
What other oil other than corn oil can be used as a substitute?
26 July 2024 .. 👍👍👍👍💃🙏😊😎🇮🇩
上層會不會有一層 濕濕的?
Can used steam ? I don't have oven .... 😢
嗨老师，请问鸡蛋是不是room temperature? 😊
Hi! May i know how many grams are your egg whites, egg yolks, and 1 whole egg? I always have this problem of deflating whenever i take out the cake from the oven. I can’t seem to get a tall cake like yours. I followed your video to a tee. Thanks in advance!
sorry probably too late now to help but i think you have to leave this type of cake in the oven for a while with the heat off, after baking, to stop the deflating
Can i use olive oil o vegetable oil??
老师，请问我可以用橄榄油代替玉米油吗？
我也想知道
Please can you tell me why my cake has gone flat? Thanks
为什么我做蛋糕焙了出来很多皺纹
Check the mixing
can I make it as a cupcakes?
请问这个食谱适合 多少寸 或 多少cm 的蛋糕模？
8寸
Hi, is this same with Castella...?
كيكة اليبانية جربتها رائعة
嗨老师，请问你的鸡蛋是几克的？😊
Hi! May I ask recipe for 8inch pan?
请问盘里的水是温水吗？
LIM LEE CHENG 室温水
可以用butter代替玉米油吗？
是可以
@@KathrineKwa 分量一样吗
@Katherine Kwa how high is your cake tin?
老师好。我相问老师那个印尼千层蛋糕的香料是不是五香粉呢？谢谢。感恩❤
不是，你可在烘焙店里买
@@KathrineKwa 谢谢
感恩老1
为什么油要加热呢？
请问为什么我做的不会像老师发的那么高？
Mine isn’t spongy as yours ? What step is wrong ? Please advice
Thanks
Check the whipped egg white
Hello! is it possible to substitute the corn oil with something else?
Definitely, i used canola oil instead
我的不到60分鐘就已經有點焦了 是哪里出问题
可以直接用低筋面粉代替面粉和玉米淀粉吗？
Grace Lee 可以
老师为什么我做的黑芝麻一粒粒的好像不熟
Hello! May I use cake flour instead of plain flour? Thq.
Yes you can!
Hi teacher. If i use cake flour instead of plain flour, we still need to put on corn flour?
老师请问只放一个模具不要垫另一个模具进烤箱烤能吗？
可以
@@KathrineKwa 谢谢你的回复
这食谱不好，烤好了湿湿的。。或者是放水烤的关系吧。。
蛋白霜消泡了？
👍
玉米有大约要加热多少分钟？
1分钟左右
@@KathrineKwa 好的谢谢
I love all your recipe. Thanks for sharing. May I know why must bake until 90 minutes?
can teach Korean Sweet Potato Mochi Bread? ;)
8 inch mould, the ingredient.
請問普通面粉即係咩面粉？（ 中根）
中筋面粉
😋👍
Hi, how warm for the corn oil? Or how long and level of heat to warm the corn oil? Thanks
About 50°C
Kathrine Kwa thanks! Do you heat the oil over medium heat for 1 min?
Michelle Zheng low heat
Kathrine Kwa thanks!:)
👌👌👌👌👌😍
老师你的古早蛋糕烤盘哪买的
烘焙原料店
Bom dia 😍