Gastronomixs

Black sesame seed sponge cake

A unique variant to a standard sponge cake that can be used for savoury compositions or as a basis for an amuse-bouche.

Black sesame seed sponge cake

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Ingredients

240

g

Japanese black sesame paste

250

g

egg whites

160

g

egg yolk

160

g

sugar

40

g

flour

As needed:

 

black food colouring

Preparation method

  • Mix all the ingredients in a blender until smooth.
  • Pass the mixture through a sieve and then pour into a 500ml siphon.
  • Add a little black food colouring if desired.
  • Aerate with two whipping cream cartridges (N2O).
  • Pipe the mixture into paper coffee cups in which a pinprick hole has been made at the bottom. Fill the cups no more than half-full.
  • Place in the microwave and cook at full power for 40 seconds.
  • Allow to cool upside down.

Serving suggestions

  • As part of a cold starter with salmon and sour cream.
  • As a component in a variation of vichyssoise.
  • As a basis for an amuse-bouche.

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