Pumpkin & Black Sesame Chiffon Cake

Pumpkin & Black Sesame Chiffon Cake 1.jpg

Pumpkin & Black Sesame Chiffon Cake.jpg

Egg Yolk Mixtures
5 egg yolk
60 g castor sugar
60 ml corn oil
90 g pumpkin puree (steamed the pumpkin and mashed it)
100 ml fresh milk
75 g cake flour
75 g plain flour

3 tsp black sesame paste (mixed with 1 tbsp hot water)

5 egg whites
1 tsp cream of tartar
70 g castor sugar

1) In a mixing bowl, beat egg yolks with castor sugar till well mixed. Blend in oil and mixed well. Add pumpkin puree, milk and mixed well again. Finally add in sifted flours and whisk till well combined together.
2) In a clean mixing bowl, beat egg whites and cream of tartar till foamy, gradually add in sugar and whisk till stiff peaks forms.
3) Add egg whites to 3 batches and gently fold in to combine. In a small bowl, mix 3 tbsp of cake batter with black sesame paste thoroughly. Pour the pumpkin batter into tube pan and drizzle the black sesame batter over the pumpkin batter. Roughly mix in with 3-4 swirls.
4) Bake in pre heated oven (175 C) for 35-40 minutes or until cake is done. Invert it immediately to cool completely.


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