Black Sesame Sponge Cake
This light and flavorful black sesame sponge cake is paired with a rich black sesame mascarpone cream for a delightful dessert. Here’s how to make it:
Ingredients
Black Sesame Sponge Cake:
Egg Yolk Mixture:
65 g oil
190 g milk
60 g sugar
100 g black sesame paste
6 egg yolks
180 g cake flour
1 pinch salt
Egg White Mixture:
6 egg whites
½ teaspoon cream of tartar
130 g sugar
Black Sesame Mascarpone Cream:
400 g fresh cream
250 g mascarpone cream cheese
50 g black sesame paste
4 heaped tablespoons icing sugar
1 teaspoon vanilla extract
10 g black sesame seeds (crushed)
Instructions
1. Prepare the Black Sesame Sponge Cake:
This light and flavorful black sesame sponge cake is paired with a rich black sesame mascarpone cream for a delightful dessert. Here’s how to make it:
Ingredients
Black Sesame Sponge Cake:
Egg Yolk Mixture:
65 g oil
190 g milk
60 g sugar
100 g black sesame paste
6 egg yolks
180 g cake flour
1 pinch salt
Egg White Mixture:
6 egg whites
½ teaspoon cream of tartar
130 g sugar
Black Sesame Mascarpone Cream:
400 g fresh cream
250 g mascarpone cream cheese
50 g black sesame paste
4 heaped tablespoons icing sugar
1 teaspoon vanilla extract
10 g black sesame seeds (crushed)
Instructions
1. Prepare the Black Sesame Sponge Cake:
Heat the Oil:
Heat the oil in a small saucepan over low to medium heat. Sift the cake flour into the oil and mix well.
Combine Ingredients:
Add the milk and sugar to the saucepan, mixing until smooth. Remove from heat.
Add Egg Yolks:
Add egg yolks one at a time, whisking thoroughly between each addition. Stir in a pinch of salt and black sesame paste.
Prepare Egg Whites:
In a separate bowl, whisk the egg whites until foamy. Add cream of tartar. Gradually add sugar in batches, continuing to whisk until stiff peaks form.
Combine Mixtures:
Preheat oven to 150ºC (300ºF). Prepare a hot water bath by placing a pan of hot water in the oven.
Fold one-third of the egg whites into the yolk mixture to lighten it. Gently fold in the remaining egg whites in two batches, being careful not to deflate them.
Bake the Cake:
Line the bottom of an 8-inch cake pan with baking paper (no need to line the sides). Pour the batter into the pan and smooth the top with a spatula. Tap the pan gently on the countertop to remove large air bubbles.
Place the cake pan into the hot water bath, ensuring the water height reaches at least a third of the pan. Bake for 1 hour 25 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and tap the pan on the countertop to prevent shrinkage. Cool on a wire rack for 10 minutes before unmolding.
2. Prepare the Black Sesame Mascarpone Cream:
Whip the Cream:
Combine fresh cream, mascarpone cheese, black sesame paste, icing sugar, and vanilla extract in a large bowl. Whip until soft peaks form. Continue whipping by hand until the cream is stiff enough to pipe but not grainy.
Finish and Garnish:
Fold in crushed black sesame seeds.
Assembly:
Once the sponge cake has cooled, frost it with the black sesame mascarpone cream. Decorate as desired.
Enjoy your beautifully flavored Black Sesame Sponge Cake with its creamy mascarpone topping!
Heat the oil in a small saucepan over low to medium heat. Sift the cake flour into the oil and mix well.
Combine Ingredients:
Add the milk and sugar to the saucepan, mixing until smooth. Remove from heat.
Add Egg Yolks:
Add egg yolks one at a time, whisking thoroughly between each addition. Stir in a pinch of salt and black sesame paste.
Prepare Egg Whites:
In a separate bowl, whisk the egg whites until foamy. Add cream of tartar. Gradually add sugar in batches, continuing to whisk until stiff peaks form.
Combine Mixtures:
Preheat oven to 150ºC (300ºF). Prepare a hot water bath by placing a pan of hot water in the oven.
Fold one-third of the egg whites into the yolk mixture to lighten it. Gently fold in the remaining egg whites in two batches, being careful not to deflate them.
Bake the Cake:
Line the bottom of an 8-inch cake pan with baking paper (no need to line the sides). Pour the batter into the pan and smooth the top with a spatula. Tap the pan gently on the countertop to remove large air bubbles.
Place the cake pan into the hot water bath, ensuring the water height reaches at least a third of the pan. Bake for 1 hour 25 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and tap the pan on the countertop to prevent shrinkage. Cool on a wire rack for 10 minutes before unmolding.
2. Prepare the Black Sesame Mascarpone Cream:
Whip the Cream:
Combine fresh cream, mascarpone cheese, black sesame paste, icing sugar, and vanilla extract in a large bowl. Whip until soft peaks form. Continue whipping by hand until the cream is stiff enough to pipe but not grainy.
Finish and Garnish:
Fold in crushed black sesame seeds.
Assembly:
Once the sponge cake has cooled, frost it with the black sesame mascarpone cream. Decorate as desired.
Enjoy your beautifully flavored Black Sesame Sponge Cake with its creamy mascarpone topping!
