Just made this for my parents today. They loved the cake so much that they requested another batch for them to bring it over to their workplaces for their colleagues to enjoy. Thank you so much! ❤️
Tried this recipe a few days ago and it turned out splendid. To be honest this is my best try on cotton sponge cake or any sponge cake. It's fluffy and not deflated, not too dry or too moist. Thank you so much for sharing this
Did you use room temperature or hot water for the waterbath? I made this just now and the sides were still wet although I'd baked it for 2 hours. I ended up baking it without waterbath at 160C for another 20 minutes.
Thank you for the delightful recipe :) I love that it is light and fluffy and does not use butter. My mom and I used 40% less sugar with good results. Love the nutty and roasted aroma :)
Tried the recipe and love it. Texture and sweetness just right. I am happy with the result for a 1st timer baking sponge cake. Thanks for sharing the recipe. 😋❤️
Made this today and it turned out great! Light and airy and a very subtle black sesame flavor that paired well with tea :) I used grape seed oil (heated on high by accident so it reacted a bit with the flour), chilled the egg whites until it was time to beat, and used reduced fat milk with no issue. Thank you for the recipe! May be worth noting that the oil is supposed to be heated on low for about a minute
Thanks teacher, I tried making it today it came out super nice texture and jiggly. However I find it less sweet than my liking. It's a healthy version of sponge cake haha 👍
hi ... auntie kath, i've tried to make it, the results are amazing, very soft and tasty, but the problem is after exiting the oven why deflating ?? I've followed instructions like in video.thank's
Sorry for long answer: Turns out if you brush the pans with butter or oil then dust them as you would regularly for baking, it affects the Chiffon or Sponge cakes during baking. It actually shortens them. Quite literally, fat shortens cakes, I guess that is why they call the white stuff “shortening”. :) To prevent this and maximize the height of the Chiffon or Sponge Cake, you only need to line the base of the pan with grease-proof paper. No brushing of any non-stick mix on the sides. Once the cake is baked, you only need to run the sides with a knife or metal spatula to loosen it off the pan, because you have paper on the base, it won’t stick. Once off the pan, you can just peel off the paper.
Hi Red Pandah, I also have cake deflating issue. Tried many times still the same. I did not brush oil or dust flour on the baking tin. I followed exactly the ingredients account. Yet, still deflates - the top and the sides tend to "shrink" inwards. Any advice for me? Thanks
Hi Katherine, may I know the purpose of adding corn flour to plain flour ? Is it a substitute for cake flour ? If I use cake flour (low gluten), do I need to add corn flour ? Thank you.
Anyone tried her other black sesame chiffon cake recipe? What is the differences between this one and the other? In terms of taste, sweetness level, and texture like which is more softer, fluffier, and moister? Isn't chiffon cake and sponge cake the same?
Hi Katherine, For the ground sesame seeds, do you buy it from the store or you grind it yourself? If you grind it, did you toast the sesame seeds first? Thank you in advance for answering my questions.
@@geetee89 Sesame needs to be toasted before grind. You can find a lot of black sesame powder in the Chinese supermarket, they are ready to use, I prefer those made in Taiwan.
Thank you for the recipe! I have followed the recipe and baked this in a chiffon mould and it turned out great! However it turn sour just on the second day. May I ask how do you recommend to store it for longer time? Thank you!
Hi! May i know how many grams are your egg whites, egg yolks, and 1 whole egg? I always have this problem of deflating whenever i take out the cake from the oven. I can’t seem to get a tall cake like yours. I followed your video to a tee. Thanks in advance!
sorry probably too late now to help but i think you have to leave this type of cake in the oven for a while with the heat off, after baking, to stop the deflating
