The last I did was a black sesame ice cream (with soy milk afogatto) and choux puffs with black sesame creme patisserie. The cake base is actually made with no added oil or butter as the added black sesame paste itself has contained enough fat to make the cake so cottony soft and yummy. This is the 2nd or 3rd time I’ve made this black sesame chiffon cake. Black Sesame Chiffon by Jeannie Tay Ingredients: 80 gm self raising flour 50 gm black sesame powder 2 tsp charcoal powder (optional) 1/4 tsp salt 40g sugar 5 Large egg yolks (65g with shell) 50 gm corn oil (can replace with coconut oil) 80 ml coconut milk (santan) (can replace with milk for healthier version)… I bought a black sesame paste from the Taiwan booth during a food expo 1 or 2 years ago. Our classic chiffon cake recipe that literally feels like melting sponge with a light, moist inner texture and freshly whipped cream, all mixed with all-natural Japanese black sesame paste. Size: 8~8.5" diameter, serve The comeback of one of our most beloved menu - black sesame chiffon cake. Oh, and a black sesame mousse cake with ginger sponge. https://www.notquitenigella.com/2016/06/21/black-sesame-chiffon-sponge-cake To start off, I would love to share this lovely Black Sesame Chiffon Swiss Roll recipe. And it's so good that you don't even need to the cake to be sweet in order to be delicious.