Great vedio. This is the best Black sesame cake tutorial I have ever found in English version. Keep produce Black Sesame seeds cakes vedios in different versions.... ❤❤❤Thank you for sharing
(1) Can we substitute the walnuts with pecans? (2) I bought the readied toasted black sesame seeds so can i still use granulated sugar instead of honey as i prefer my paste not sticky to use in mingjiang kueh's fillings. Tks.
No I don't and shouldn't. One of the key factor in baking chiffon cake is that you do want the cake to stick to the pan once it's baked. This way, when we cool it upside down, it is not going to fall out of the pan. Cooling it upside down is the key success of keeping it fluffy and airy once completely cooled. The pan I bought is actually a non-stick pan. So before I use it, I use a coarse sponge to scrub it in order to take away some of the non-stick coating.😀
No, I don't. You don't have to do that with chiffon cake. Chiffon cake is very light and airy, has a very delicate crumb and moist. Soaking it with syrup will risk turning it into tasting "wet". Unless, you think you over-baked your cake and the cake is very dry. If so, you could brush a VERY thin layer of syrup. 🙂
Beautiful cake! ♥️
Thank you!!! 😍☺
Great vedio.
This is the best Black sesame cake tutorial I have ever found in English version.
Keep produce Black Sesame seeds cakes vedios in different versions....
❤❤❤Thank you for sharing
Thank you! I love black sesame everything! Will try to think of other things to make 😄
(1) Can we substitute the walnuts with pecans? (2) I bought the readied toasted black sesame seeds so can i still use granulated sugar instead of honey as i prefer my paste not sticky to use in mingjiang kueh's fillings. Tks.
(1) Yes you can. Adding nuts to the paste is to give it a more flavorful profile.
(2) Yes you definitely can.
🙂
Did you grease or lined the cake pan before pouring in the batter?
No I don't and shouldn't. One of the key factor in baking chiffon cake is that you do want the cake to stick to the pan once it's baked. This way, when we cool it upside down, it is not going to fall out of the pan.
Cooling it upside down is the key success of keeping it fluffy and airy once completely cooled.
The pan I bought is actually a non-stick pan. So before I use it, I use a coarse sponge to scrub it in order to take away some of the non-stick coating.😀
Do you soak your cake with any syrup? :)
No, I don't. You don't have to do that with chiffon cake. Chiffon cake is very light and airy, has a very delicate crumb and moist. Soaking it with syrup will risk turning it into tasting "wet". Unless, you think you over-baked your cake and the cake is very dry. If so, you could brush a VERY thin layer of syrup.
🙂