This recipe is slightly adapted from nasilemaklover. It’s moist, soft and rose very high in the oven. I used the singlong brand black sesame powder.
- 4 egg yolks
- 35g caster sugar
- 60g oil
- 70g coconut milk
- 25g black sesame powder
- 1/4 tsp salt
- 75g top flour or cake flour
- 1/4 tsp baking powder
- 4 egg whites
- 50g caster sugar
- 1/4 tsp cream of tartar
Whisk egg yolks and sugar till really light and fluffy.
Add oil in a small stream while whisking till a thick paste forms.
Add milk and mix. Add sesame powder and salt and mix till all combine.
Next, add flour sifted with baking powder in 2 batches and fold in gently. Do not over mix. Set aside.
Beat egg whites till large bubbles form and add cream of tartar. Continue beating and add the remaining sugar in 3 batches till stiff peak.
Scoop 1/3 meringue into yolk mixture and use a handwhisk to mix.
Pour the yolk mixture into remaining meringue and fold with spatula. Till no white streaks can be seen.
Pour at chest height slowly into 7″ tube pan and run a satay stick along the wall to release big bubbles. Tap the tube pan sharply against the table 2-3 times to release more bubbles.
Bake at 165 deg C for 30 to 35 min. I took out at about 13 min to make cuts.
Invert to cool and you can hand unmould for this clean look.