Black sesame is a seriously underrated flavour for desserts. It has a beautiful roasted aroma that brings depth to your baking. This black sesame sponge cake is topped with a fragrant black sesame mascarpone cream to really kick the black sesame flavour up a notch. The best part? It needs nothing else!
Tang 燙: scald. Mian 面: flour.
My favourite way of making sponge cakes uses the tang mian/cooked dough method, which coats the flour with fat before adding anything else. Yes, it has an extra step, but this crucial step inhibits the formation of gluten and creates a beautifully fine cake crumb. This means you can also bake the cake days ahead and it will still be soft and moist even a week later! More on the science of tang mian cakes here).
Another key trick to a soft sponge is to bake it in a water bath. There are two reasons for this. The steam from the hot water bath adds moisture to the oven. It also gives a more even and slower heat source than the direct heat of your oven. More on the science of water baths here.
Give this recipe a go! I promise you’ll never want to go back to just a plain sponge. Make sure you tag your beautiful creation with @ultimateomnoms on Instagram so I can share the love!
Black sesame sponge cake
Egg yolk mixture
- 65 g oil
- 190 g milk
- 60 g sugar
- 100 g black sesame paste
- 6 egg yolks
- 180 g cake flour
- 1 pinch salt
Egg white mixture
- 6 egg whites
- 1/2 tsp cream of tartar
- 130 g sugar
Black sesame mascarpone cream
- 400 g fresh cream
- 250 g mascarpone cream
- 50 g black sesame paste
- 4 heaped Tbsp icing sugar
- 1 tsp vanilla extract
- 10 g black sesame seeds (crushed)
Black sesame cake
- Heat the oil in a small saucepan using low-med heat. Sift in the cake flour and mix
- Add the milk, sugar and mix. Take the saucepan off the heat
- Add the egg yolks in one at a time, whisking between each one
- Add a pinch of salt
- Mix in black sesame paste
- In another bowl, whisk the egg whites until foamy and add the cream of tartar. Add the sugar in batches and whisk until the egg whites reach stiff peaks
- Preheat the oven to 150ºC and prepare your hot water bath
- Add one third of the egg white to the yolk batter and mix well. Using a spatula, fold the remaining egg white in two batches. Do so gently and thoroughly so no streaks of egg white remain
- Line the bottom of your 8" cake pan with baking paper. (There's no need to line as the cake will come off nicely once cooled).
- Pour the batter into the cake pan and smooth the top with a spatula. Tap the pan against the tabletop to get rid of any large air bubbles
- Put the cake pan into the hot water bath, ensuring that the water height reaches at least a third of the cake pan
- Bake in the preheated oven for 1 hour 25min or until a skewer inserted in the centre of the cake comes out clean
- Remove from the oven and tap the pan against the tabletop a few times to prevent shrinkage. Transfer to cool on a wire rack pan for 10min before unmoulding
Black sesame mascarpone cream
- Put the ingredients together and whip until soft peaks are reached
- Follow by whipping by hand so the cream is stiff enough to pipe but before the cream turns grainy