Not 'Angry' Chiffon Cake - Black Sesame Chiffon

Prepare all the ingredients

Separate the egg whites and yolks. Be careful not to let any yolk mix into the whites as this will affect the whipping of the whites (make sure the mixing bowl is oil-free and water-free).

Pour the vegetable oil and warmed milk into the egg yolk mixture and mix well until emulsified.

Add the black sesame powder and toasted sesame seeds into the egg yolk mixture and mix well. Black sesame powder is made by grinding toasted black sesame seeds; you can make it yourself using a rolling pin, or buy pre-made black sesame powder online.

Sift in the flour and rapidly mix until combined. Do not over-mix; just make sure there are no dry lumps. Over-mixing can cause gluten formation in the yolk mixture, affecting the final outcome.

Whip the egg whites with a mixer until foamy, then gradually add sugar in three additions. Beat until the whites reach stiff peaks — when the whisk is lifted, the whites should form a sharp, upright peak. Use high speed initially, then medium, then low speed as resistance grows. Avoid using high speed once resistance is felt, and switch to medium-low speed to refine the whites.

Add the egg whites to the yolk mixture in three parts, folding gently. Avoid deflating the egg whites, as deflation will lead to failure.

Pour the batter into the mold, smooth the surface, and bake at 180°C in a preheated oven for 25 minutes.

After baking, immediately invert the cake onto a cooling rack or over a bottle to cool. Once completely cooled, wrap in plastic wrap, and chill in the refrigerator overnight for optimal flavor.