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.