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Nutty, aromatic and not too sweet. 🖤 This black sesame ogura cake is the moodier cousin of the banana version, and I like it more! (PS: this taste even better the next day, straight from the fridge) Black Sesame Ogura Cake Egg yolk mixture: 5 egg yolks + 1 whole egg 60ml neutral oil 50g soy milk 55g all purpose flour, sifted 8g tapioca starch 40g black sesame powder 15g black sesame paste 1/4 tsp salt Egg white mixture: 5 egg whites 85g sugar 1/4 tsp cream of tartar Directions: 1. Preheat oven to 145°C, top and bottom heat. 2. Separate your 5 eggs, then whisk the whole egg into the yolks. 3. Add the oil, black sesame paste, soy milk and salt, whisk until combined. Sift in the flour and tapioca starch, add the black sesame powder, and mix until smooth, don’t overmix. 4. In a separate bowl, whisk the egg whites until slightly foamy, then add the cream of tartar. Gradually add the sugar and keep whisking until you reach firm peaks, tip curling over slightly like a small hook. 5. Fold a third of the meringue into the yolk mixture to loosen it, then pour that back into the rest of the meringue and fold gently until no white streaks remain. 6. Pour the batter into your tin, tap it lightly on the counter, and run a skewer through to pop any big air bubbles. 7. Sit the tin in a larger tray with hot water about 1.5cm high, and bake for 80-90 minutes. 8. Once out, tap the tin gently on the counter, unmould, and remove the parchment. Let it cool on a wire rack before slicing. Note: I used an 8 inch springform, but a 9 inch would actually work better, gives you room to fill to 3/4 height so it doesn’t crack like mine did 😅 #sgfoodie #oguracake #blacksesame
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