Black Sesame Cake Recipe

Instructions

Make the Black Sesame Sponge:

1. Preheat oven to 170°C (340°F). Line two 8-inch round pans with parchment paper.
2. Toast black sesame seeds in a dry pan until fragrant, then grind into fine powder.
3. Sift together cake flour, black sesame powder, and salt.
4. Whisk egg yolks with 1/3 of the sugar until pale and thick.
5. Add milk, oil, and vanilla to the yolk mixture.
6. Fold the flour mixture into the yolk mixture until just combined.
7. Whip egg whites to soft peaks, gradually add remaining sugar to stiff peaks.
8. Gently fold meringue into batter in three additions.
9. Divide between pans and bake for 25-28 minutes.
10. Cool completely on wire racks.

Prepare the Vanilla Cream:

11. Whip cream with powdered sugar and vanilla until soft peaks form.
12. Fold in toasted sesame seeds.

Assemble the Cake:

13. Cut each cake layer in half horizontally.
14. Layer cake with vanilla cream between each layer.
15. Cover entire cake with remaining cream.
16. Garnish with sesame seeds and white chocolate shavings.
17. Refrigerate for 2 hours before serving.