Black sesame chiffon cake from More Than Cake: 100 Baking Recipes Built for Pleasure and Community (page 115) by Natasha Pickowicz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on September 21, 2024

    I am with EmilyR on this one, better chill it before removing the parchment. Tastes absolutely divine and I could not stop snacking on those cake scraps.

  • EmilyR on July 22, 2024

    Perfectly fits a half sheet. I love the dramatic color and black sesame is always an interesting flavor though somewhat challenging to find (I used Eden black sesame butter). Made for the layer cake. Since this is so thin, I would perhaps save time and use celebration layer cake pans as opposed to this method, though it works well for those who don’t have as many different sorts of pans. I also think this is best chilled as opposed to plastic wrapped and left at room temp as it’s challenging to get the thin layers off the parchment. I inverted onto another parchment and used scissors to cut the bottom parchment to make it more manageable.

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