Enjoy this light-as-air Sesame Sandwich Cake paired with an easy-to-prepare Sesame Hokkaido Chantilly Cream by Chef Julie Yee!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 4-6
INGREDIENTS:
- Sesame Sandwich Cake
- Group 1 (Sifted Together)
- 90 g Cake /Top/HK Flour
- 1 tsp Baking Powder
- 1 tbsp Black Sesame Seeds
- Group 2 (Beat Together)
- 3 no Egg White
- 6 no Egg Yolk
- 1 tsp Fine Sugar
- 90 g Vanilla Extract
- Group 3
- 25 g Hot Corn Oil
- 50 g Soya Bean Milk
- Group 1 (Sifted Together)
- Sesame Hokkaido Chantilly Cream
- 250 g Whipping Cream
- 1 tbsp Black Sesame Seeds
- 1 tbsp Condensed Milk
DIRECTIONS:
- Sift Group1(Flour, Baking Powder & Black Sesame Seeds) together.
- Beat egg white till soft peak with sugar, add in egg yolk & vanilla (Group 2)
- Whisk till thick & ribbon stage
- Pour in the warm Soya Bean milk & whisk for another few seconds.
- Fold sifted flour.
- Mix the warm oil with a scoop of batter then pour back into the mixing bowl and fold well.
- Bake at 180C for 20mins.
- Cover with a clean wet towel till use.
Sesame Hokkaido Chantilly Cream
- Whip cream with condensed milk till soft peak.
- Add in Sesame seeds and fold gently.
- Sandwich cream between the 2 layers of cake.