Black Sesame Chiffon Cake (黑芝麻戚风蛋糕)



I am preparing this simple chiffon in my mother in law’s house in Kuching, Sarawak. When I prepared muah chee this morning, she asked me if I wanted some sesame seeds.. She then out of a sudden showing me this packet of breakfast beverage black sesame powder. I told her that I wanted to prepare a black sesame chiffon using this breakfast beverage black sesame powder.


Her house have an oven but not functional ..Ha-ha. But she do have a microwave oven that she used to bake her chiffon. Therefore, this chiffon was prepared using a microwave oven. Her microwave oven had a cake function but was unable to adjust the timing and temperature of the microwave oven.


However, in the recipe, I will provide the instructions for an conventional oven and I am rather confident that what is provided will definitely work for an conventional oven.



Servings: Prepared a 19 cm chiffon tube pan chiffon cake


Ingredient A – For egg yolk batter portion

  • 5 egg yolks
  • 75 grams of icing sugar
  • 150 grams  of sifted self raising flour
  • 5 tablespoons of cooking oil
  • 3 tablespoons of black sesame powder
  • 50 grams of plain water or fresh milk.

Ingredients B – For egg white beating

  • 5 egg whites
  • 75 grams of icing sugar
  • 1 tsp. of cream of tartar



  • Get ready a 19cm chiffon tube pan. PLEASE DO NOT GREASE THE CHIFFON TUBE PAN.

  • Pre heat the oven to 175 degree Celsius.


  • Beat the egg whites in a standing mixer until foamy. Add in 75 grams of icing sugar and 1 teaspoon of cream of tartar. Beat the egg whites until stiff peak form. Set aside for later use.


  • In another separate mixing bowl, beat the egg yolks and sugar until light and pale. Gradually add in water and followed by the oil. Beat until well combined. Add in the sifted black sesame powder and self raising flour. Beat until well mixed. Take out from the machine and fold in the egg whites in 3 stages as swiftly and as lightly as possible.


  • Transfer the batter to the ungreased chiffon cake tin and baked in the oven at 175 degree Celsius for 35-45 minutes or when a skewer inserted comes out clean. In the event that the top starts to turn brown too soon, you can lower the temperature to 160 degree Celsius and continue the baking.


  • Once ready, take out from the oven, invert upside down over a wire rack and let it cool completely. To unmould, use a sharp knife to scrap the sides or use hands to slightly “peel” the chiffon cake. A successful and properly baked chiffon cake should be spongy enough for you to “peel” from the tin without breaking the cake. Cut using a serrated knife when completely cooled.



I am rather pleased with this simple, moist and soft chiffon.


It is not a difficult bake and you may want to give it a chance to try preparing it. The critical success factor of a chiffon is the egg white beating until stiff peak and the quick folding to avoid deflation of the beaten egg whites. With these two important factors in mind, you should be able to get a successful chiffon.


Hope you like the post today. Cheers and have a nice day.


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