Black Sesame Chiffon Cake
|So lovely and so yummy (photo: Sharon Heinrich)|
We first came across Japanese chiffon cakes in a Japanese pastry shop in Paris that sold nothing but cakes of this type. Chiffon cakes are light and airy and contain no butter, which makes them delicate and spongy. Usually they’re baked in a chiffon cake pan, a tall pan with a hole in the middle and little legs that come out of the sides. The legs prevent the cake from collapsing onto itself. The Japanese love chiffon cakes and make them in a wide variety of flavors and with different icings.
|With or without ganache (photo: Sharon Heinrich)|
60 grams black sesame paste (without sugar)
1 teaspoon black sesame paste (without sugar)
10. Put cream in a small pot and bring to a simmer. Put white chocolate in a bowl and pour the hot cream over it, stirring gently until you have a smooth ganache. Add black sesame paste and stir. Pour over the cake.