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Black Sesame Yuzu Cake
- Steps
- Ingredients
Ingredients
Black Sesame Chiffon Cake
Yuzu Curd
Feuilletine
Black Sesame Chantilly
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Steps
- Preheat oven to 160°C fan-forced.
- Prepare but do not grease a 15cm round anodised cake tin.
- For the Black Sesame Chiffon Cake, sift flour, baking powder and salt together in a small bowl. Set aside.
- Mix water, black sesame paste and oil together in a small bowl. Set aside.
- Add egg whites to the bowl of a stand mixer fitted with a whisk attachment and whisk on low speed until foamy (about 1-2 minutes). Add cream of tartar and slowly rain in caster sugar. Beat on medium speed for 5-10 minutes until stiff peaks form.
- Combine egg yolks and brown sugar in the bowl of a stand mixer fitted with a whisk attachment and beat until pale yellow and doubled in size. Pour in water and oil mixture and combine. Add dry ingredients and sesame seeds and fold together with a spatula.
- Add one third of meringue mix to yolk mixture and fold using a spatula. Gently fold remaining meringue mixture in 2-3 batches to ensure meringue is well incorporated, ensuring you don’t overmix so the cake stays light and fluffy. Pour into cake tin.
- Bake for 40 minutes and do not open oven door for at least first 20 minutes to ensure it rises evenly. Carefully monitor the cake as it will rise and turn golden brown, then deflate slightly. Once this happens, remove it from oven and gently tap it twice on a countertop to remove trapped air. Use a cake tester to ensure the cake is cooked evenly through.
- Invert the cake onto a rack and cool upside-down. To remove cake from tin, run an offset spatula or paring knife around the edge of the tin and keep tapping on a counter to release the bottom.
- For the Yuzu Curd, combine all ingredients, except butter, in a small saucepan on low heat.
- Heat while whisking continuously, taking care not to whisk too vigorously as this will cause air bubbles. Bring to a simmer and remove from the heat once it starts to thicken (about 5-8 minutes).
- Add butter cubes one by one and continue whisking.
- Place pot back onto stove on low heat until simmering (about 3 minutes).
- Remove from heat and strain through a sieve into a glass jar or bowl. Cover the top of the curd directly with plastic wrap to prevent a skin forming and transfer to fridge for 2 hours until cold and thick.
- For the Feuilletine, set oven to 200°C fan-forced.
- Use a rubber spatula to combine ingredients into a smooth paste.
- Spread out onto 2 silicone mats or baking paper and use an offset spatula to smooth out as thin as possible.
- Cook for 5-8 minutes, watching closely until golden brown.
- Cool completely, then break into small pieces for the middle layer, while also keeping 2-3 larger shards for decoration on top. Place in an airtight container to keep crisp.
- For Black Sesame Chantilly, whip cream and icing sugar with an electric beater on medium for 2-3 minutes until firm peaks. Add black sesame paste and fold together with a spatula. Fill into a piping bag with a large star tip nozzle and set aside.
- To assemble, cut black sesame chiffon cake in half horizontally using a serrated knife. Place the bottom layer onto your serving plate. Pipe a thick layer of black sesame chantilly around the border of the sponge and fill the middle with 2 tablespoons of yuzu curd. Add 10 grams of broken Feuilletine shards over the curd and invert the second cake layer over the top. Cover the entire cake with more black sesame chantilly and use an offset spatula to smooth edges. Pipe decorative scalloped edges on top of the cake starting from the edge and moving towards the centre, leaving a 4cm gap in the middle. Fill the centre with another 2 tablespoons of yuzu curd. Place 3 larger shards of feuilletine upright in the centre of the cake, then scatter another 10 grams of broken pieces around the top. Transfer to the fridge until ready to serve.
