This Black Sesame Roll Cake is a light and delicious sponge cake infused with the flavor of finely ground black sesame powder.
What is black sesame?
Black sesame seeds are small, black seeds that are frequently used in a variety of cuisines worldwide, particularly in Asia.
They have a fragrant, nutty, and earthy taste, making them suitable for sweet or savory applications, such as in ice cream, coffee, or sprinkled on top of pan-fried pork buns.
Black sesame seeds can be eaten raw, roasted or ground into a paste.
Where to find black sesame
You can find black sesame seeds and black sesame powder in many Asian supermarkets and large grocery stores.
Why you'll love this recipe
This recipe offers a unique variation on my classic Perfect Swiss Roll Cake.
Incorporating the black sesame powder into the cake batter infuses the cake with a nutty and aromatic flavor.
The fluffy and spongy black sesame cake is not overly sweet.
For those of you who like a thicker Swiss roll cake, this adaptation is made with 4 eggs, rather than 3 eggs as in the original recipe.
Ingredients you'll need
For the black sesame cake:
- large eggs: separate egg whites from egg yolks while cold
- whole milk: or any non-dairy alternative
- vegetable oil: any neutral oil will work here
- vanilla extract: use a high-quality vanilla extract for the best flavor; or you can use vanilla bean paste
- granulated sugar: adds a little sweetness
- cream of tartar: is an acid that helps to stabilize the whipped meringue; you can also use ¼ teaspoon lemon juice or white vinegar
- black sesame powder: is black sesame seeds ground into a fine powder; if you don't have powder on hand, you can blitz the black sesame seeds in a coffee grinder until fine or use a mortar and pestle to grind it by hand, but be careful not to overgrind or it will turn into a paste
- cake flour: or pastry flour, which has a lower protein content than regular all-purpose flour; if you only have all-purpose flour, you can remove 1 tablespoon of flour and replace with 1 tablespoon of cornstarch
For the cream filling:
- heavy whipping cream: at least 36% milkfat (MF), cold
- vanilla extract
- powdered sugar: also known as icing sugar/confectioner's sugar to sweeten the cream a little
- black sesame seeds: optional; omit if you want a smooth cream filling
How to make Asian black sesame roll cake
Whip egg whites to soft peaks (see step by step photos below)
In the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites and begin whipping on medium-low speed until foamy.
Add in cream of tartar, and gradually increase the speed.
Gradually add in the granulated sugar, and continue whipping until the egg white meringue reaches soft peaks. Set aside.
Make the black sesame cake
Preheat oven to 375°F/191°C.
Prepare a 9" by 13" baking sheet by lining it with parchment paper. Set aside.
In a large bowl, add in the egg yolks, 40g granulated sugar, pinch of salt, vegetable oil, black sesame powder and vanilla extract.
Whisk until combined.
Sift in cake flour and stir or whisk until just incorporated. Set aside (Step 1 below).
Take about ⅓rd of the whipped egg white meringue and fold it into the black sesame egg yolk batter to lighten using a spatula.
Continue folding in the egg whites in ⅓rd additions, until all incorporated into the batter (Step 2 below).
Pour batter into the prepared baking tray (Step 3 below).
Give the tray a few taps on the counter to release any trapped air bubbles.
Smooth the surface with an offset spatula.
Bake at 375°F/191°C for 13-15 minutes, or until the top of the cake is springy and dry to the touch (Step 4 below).
Remove the cake from the oven and give the tray a bang on the counter to prevent the cake from shrinkage.
Transfer the cake to a wire rack to cool (but not completely).
Make the whipped cream
While the cake is cooling, prepare the whipped cream.
Tip: using a chilled bowl (kept in the fridge) can help the cream whip up nicely.
Pour the heavy cream into the chilled bowl, add the powdered sugar, and whisk until stiff peaks form.
Note: Be careful not to overwhip the cream, or it may transform into butter.
Assemble
Place the slightly warm cake onto a large piece of parchment paper, with the top side down (the browned exterior).
Dollop the whipped cream onto the surface of the cake.
Use an offset spatula to evenly spread the whipped cream over the entire cake.
Sprinkle on black sesame seeds (if using) (Step 5 below).
Beginning at the short end, use the parchment paper to assist in carefully rolling up the cake.
To ensure a tight roll, use the parchment paper to gently press and secure it.
Place the roll seam-side down and seal the ends of the parchment paper (Step 6 below).
Transfer the cake to a tray and refrigerate for at least 4 hours to allow it to firm up.
Once chilled, use a serrated knife to trim off the cake ends.
Tip: To keep the slices clean, wipe the knife with a damp, warm towel between each cut.
Cut the cake into thick slices and serve.
How to serve
Serve slices of Black Sesame Roll Cake at room temperature or slightly chilled.
How to store
Keep the Black Sesame Cake in a container in the fridge for up to 3 days.
You can freeze individual slices of cake, well-wrapped with plastic wrap for up to 3 months.
Filling variations
To enhance the sesame flavor, you can fold in black sesame paste or tahini to the cream filling.
For contrast, you can also use white sesame seeds.
Try a black sesame buttercream. (Use your favorite buttercream recipe and add in black sesame powder).
White chocolate ganache would also be another nice variation to complement the black sesame.
FAQs & expert tips
For best results, separate the egg yolks from the egg whites while they're cold from the fridge.
However, it's essential to bring the egg whites to room temperature before whipping to achieve an optimal meringue texture.
Why did my cake crack?
It is a possibility that the egg white meringue was overwhipped.
To avoid this, aim to whip the egg whites to *soft peaks* where the meringue tip falls like a bird's beak when lifted.
Additionally, high oven temperatures may cause cracking in the cake, so it's crucial to monitor and ensure that the oven temperature is appropriate.
Also, don't allow the cake cool for too long, as this will make it difficult to roll.
My egg whites aren't whipping up
If you're having trouble whipping egg whites, ensure that the bowl you're using is clean and free from any traces of grease.
You can wipe down the bowl and whisk with white vinegar or lemon juice before using them.
Can I roll the cake with the "skin" facing outward?
Yes, you can -- however, note that the skin will be brown, rather than grey.
Can I fill the cake with a different filling?
Sure, you can use any other filling that you like.
Why is the top of my cake sticky/skin peeled off?
Ensure that the cake is dry to the touch when you remove it from the oven.
If the cake is underbaked, it will be sticky and peel off when you try to roll the cake.
Other black sesame recipes you may like
Be sure to check out these recipes:
Homemade Black Sesame Oat Milk
No Churn Black Sesame Ice Cream
Black Sesame Brochi (Brownie Mochi)
Let me know if you try out this recipe -- be sure to tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Black Sesame Roll Cake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Black sesame chiffon cake:
- 4 large eggs separated egg whites and egg yolks
- 80 g granulated sugar divided
- pinch of sea salt
- 40 ml vegetable oil
- 40 ml whole milk
- 30 g black sesame powder
- ½ teaspoon vanilla extract
- 50 g cake flour
- ¼ teaspoon cream of tartar or lemon juice, or white vinegar
Whipped cream filling:
- 125 ml heavy whipping cream cold (at least 36% milkfat)
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- 1 tablespoon black sesame seeds
Instructions
For key visual process photos, refer to the body of the blog post.
Make the black sesame chiffon cake:
- Preheat oven to 375°F/191°C.
- Prepare a 9" by 13" baking sheet by lining it with parchment paper. Set aside.
- In a large bowl, add in the egg yolks, 40g granulated sugar, pinch of salt, vegetable oil, milk, black sesame powder and vanilla extract.
- Whisk until combined.
- Sift in cake flour and stir or whisk until just incorporated. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites and begin whipping on medium-low speed until foamy.
- Add in cream of tartar, and gradually increase the speed.
- Gradually add in the remaining 40g granulated sugar, and continue whipping until the egg white meringue reaches soft peaks.
- Take about ⅓rd of the whipped egg white meringue and fold it into the black sesame egg yolk batter to lighten using a spatula.
- Continue folding in the egg whites in ⅓rd additions, until all incorporated into the batter.
- Pour batter into the prepared baking tray.
- Give the tray a few taps on the counter to release any trapped air bubbles.
- Smooth the surface with an offset spatula.
- Bake at 375°F/191°C for 13-15 minutes, or until the top of the cake is springy and dry to the touch.
- Remove the cake from the oven and give the tray a bang on the counter to prevent the cake from shrinkage.
- Transfer the cake to a wire rack to cool (but not completely).
Make the whipped cream:
- While the cake is cooling, prepare the whipped cream.
- Tip: Using a chilled bowl (kept in the fridge) can help the cream whip up nicely.
- Pour the heavy cream into the chilled bowl, add the powdered sugar, and whisk until stiff peaks form.
- Note: Be careful not to overwhip the cream, or it may transform into butter.
Assemble:
- Place the slightly warm cake onto a large piece of parchment paper, with the top side down (the browned exterior).
- Dollop the whipped cream onto the surface of the cake.
- Use an offset spatula to evenly spread the whipped cream over the entire cake.
- Sprinkle on black sesame seeds (if using).
- Beginning at the short end, use the parchment paper to assist in carefully rolling up the cake.
- To ensure a tight roll, use the parchment paper to gently press and secure it.
- Place the roll seam-side down and seal the ends of the parchment paper.
- Transfer the cake to a tray and refrigerate for at least 4 hours to allow it to firm up.
- Once chilled, use a serrated knife to trim off the cake ends.
- Tip: To keep the slices clean, wipe the knife with a damp, warm towel between each cut.Cut the cake into thick slices and serve.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Heidi | The Frugal Girls
So much deliciousness with so little effort... yes please! Your gorgeous black sesame roll cake look Amazing!
Ben | Havocinthekitchen
This roll cake looks terrific! Although I don't use too often black sesame seeds, I love them even more than regular, for their deep nutty flavour. Great reminder to use them more often 🙂