Jeannietay's Blog

Black Sesame Chiffon

Ingredients:

70 gm self raising flour
50 gm black sesame powder
2 tsp charcoal powder
1/4 tsp salt
40g sugar
5 Large egg yolks (75g with shell)
50 gm corn oil (can replace with coconut oil)
80 ml coconut milk (santan) (can replace with milk for healthier version)

5 egg whites
60 gm castor sugar
1/4 tsp cream of tartar

Method:

Preheat oven to 160C; lowest rack.

1. Hand whisk egg yolks, sugar, santan, salt and corn oil until blended.
2. Sift the flour then mix sesame powder and charcoal powder with the flour; add this to the egg yolk mixture and use a hand whisk to stir until well combined. Set aside while you prepare the meringue.
3. Using an electric mixer, whisk egg white, cream of tartar and castor sugar until firm peaks formed.
4. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
5. Pour batter into a 20cm tube pan and tap pan lightly to remove air bubbles.
6. Bake in a shallow water bath for 1 hr at 160°C then reduced to 120C, remove the bath and continue to bake for another 20-30 minutes. Remove and invert immediately to cool.
7. To unmould, run a thin knife around the sides, the tube and the bottom of the cake.

Blueberry Lemon Cupcakes

For the Lemon Blueberry Cupcakes:
210g plus 2 tablespoons all-purpose flour, divided
1.5 teaspoon baking powder
1/4 teaspoon baking soda
120g full-fat sour cream
120g full cream milk
2 tablespoons fresh lemon juice
110g fresh or frozen blueberries, if using frozen do not thaw first

120g salted butter, at room temperature
120g caster sugar
1 tsp vanilla extract
1 large egg plus one egg yolk, at room temperature
2 teaspoons finely grated lemon zest

Instructions:

For the Lemon Blueberry Cupcakes:
Preheat oven to 175C.  Line a 12 cup muffin tin with paper liners and set aside.
1.In a medium bowl combine 210g flour, baking powder, baking soda, and salt; set aside.

2. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice with a handwhisk. Set aside.

3. Place blueberries in a small bowl and toss with 2 tablespoons of flour to coat the berries and set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 30 seconds.

Add in the sugar and vanilla extract and beat until well combined.

Add in the egg and egg yolk and continue to beat until blended then reduce speed to low and add half the flour mixture followed by 1/2 the sour cream mixture.

Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries and lemon zest.

5. Spoon the batter into the prepared muffin cups, filling them 3/4 full and bake in middle rack for 20-25 minutes or until cooked.

6. Cool completely before frosting.