IMG_6906.. that’s why i always tell the husband ~ the only time when i’m wrong is when i’m still right

Recipe adapted and translated from Bernice Kitchen


100g egg yolk
1 egg
1/4 tsp salt
60g corn oil
70g milk
30g black sesame powder
45g low protein (cake) flour

200g egg white
60g caster sugar


IMG_6907蛋黄 100克(5个A蛋)
全蛋 1 个
盐 1/4 茶匙
粟米油 60克
牛奶 70克
黑芝麻粉 30克
低筋面粉 45克

蛋白 200克
细砂糖 60克


IMG_6908– beat egg yolk, egg, salt, oil and milk with egg beater till frothy

  • sift in flour and black sesame powder and beat to incorporate well. set aside

  • beat egg white till frothy, then beat in sugar in few additions till you get a silky, and stiff looking meringue

  • fold egg white into egg yolk batter in 3 additions (just as you will do for chiffon cake)

  • pour batter into square pan, and knock pan against bench a few times to remove air bubbles. bake in water bath on the lowest second rack of preheated oven of 150 degrees C for 60 mins
    将面糊倒入方模里,把空气敲出。放入预热后的烤箱里,蒸烤法150°C ,中下层,烘烤60分钟

  • after baking, invert cake immediately and unmould. cool before slicing

Personal notes/温馨小贴士:

  • i baked my cake in an 8 inch, removable base square pan and added a tray of ice (with water) into the water bath
    我用了8寸,活性底烤盘, 并在水浴烤盘里的水里加了冰块

  • to paint on cake: remove a bit of cake batter and mix with some cocoa powder. place cocoa batter into piping cone, and pipe onto cake before baking

  • my cake was baked at 220 degrees C for 8 mins, and subsequently 150 degrees C for 50 mins

 IMG_6910a cake for the hubby’s office… muahahahahahahahhaa

Pollution index: 153 (unhealthy)

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