Imported from Instagram
Black Sesame Ogura Cake
A nutty, aromatic, and moody cousin to the banana ogura cake, this chiffon-like sponge is light, airy, and not too sweet. It features a deep black sesame flavor and a moist texture from the water bath baking method.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 5 egg yolks (separated from whites)
- 1 egg (whole)
- 60 ml neutral oil (such as vegetable or canola oil)
- 50 g soy milk
- 55 g all purpose flour (sifted)
- 8 g tapioca starch
- 40 g black sesame powder
- 15 g black sesame paste
- 0.25 tsp salt
- 5 egg whites (separated from yolks)
- 85 g sugar
- 0.25 tsp cream of tartar
Steps
- 1
Preheat your oven to 145°C (293°F) with both top and bottom heat settings enabled.
- 2
Separate 5 eggs. In a mixing bowl, whisk the 1 whole egg into the 5 egg yolks until combined.
- 3
Add the neutral oil, black sesame paste, soy milk, and salt to the yolk mixture. Whisk until well combined.
- 4
Sift in the all-purpose flour and tapioca starch. Add the black sesame powder and mix until the batter is smooth, being careful not to overmix.
- 5
In a separate clean bowl, whisk the 5 egg whites until they become slightly foamy.
- 6
Add the cream of tartar to the egg whites. Gradually add the sugar while continuing to whisk until you reach firm peaks (the tip should curl over slightly like a small hook).
- 7
Fold one-third of the meringue into the black sesame yolk mixture to loosen the consistency.
- 8
Pour the yolk mixture back into the remaining meringue. Fold gently with a spatula until no white streaks remain and the batter is uniform.
- 9
Prepare your cake tin (an 8-inch or 9-inch springform). If using a springform, wrap the outside in foil to prevent water from entering. Pour the batter into the tin.
- 10
Tap the tin lightly on the counter to settle the batter, then run a skewer through it to pop any large air bubbles.
- 11
Place the cake tin into a larger tray. Fill the tray with hot water until it reaches about 1.5cm high up the side of the cake tin.
- 12
Bake in the preheated oven for 80-90 minutes.
- 13
Once baked, remove from the oven and give the tin a gentle tap on the counter. Unmould the cake immediately and remove the parchment paper.
- 14
Transfer the cake to a wire rack and let it cool completely before slicing.
Notes
The author suggests using a 9-inch springform pan rather than an 8-inch one; filling the pan to only 3/4 height helps prevent the top from cracking. This cake tastes even better the next day when served straight from the fridge.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →