Preheat the oven to 180℃. Line the baking tray with baking parchment. Sift the cake flour 2 – 3 times. Combine the ○ ingredients and heat until warm to the touch.
Crack the eggs into a bowl and add the sugar. Beat quickly until the mixture becomes pale and white.
The batter should fall from the whisk like a ribbon and hold its shape for a few seconds.
Now add the sifted cake flour and fold in with a rubber spatula.
Mix until the batter turns glossy! You'll probably need to mix it quite a bit.
Next, pour the warmed ○ mixture from Step 1 into the batter and combine.
Mix and fold upwards from the bottom quickly.
Until the everything is mixed together thoroughly!
Transfer the batter into the baking tray. Drop the tray from a height of about 10 cm to release any air trapped in the batter. Bake in an oven at 180℃ for about 13 minutes until the surface turns a nice golden brown colour. Leave to cool.
Meanwhile mix the ◎ marked ingredients in a bowl to make the black sesame cream.
Spread the black sesame cream on the cake first, and then spread a line of the sesame paste down the side of the cake nearest you. Place the cake on a dish with the seam-side facing down, and refrigerate. Serve once chilled.
Story Behind this Recipe
I ate a black sesame roll cake in a shop, and it was so delicious that I decided to try making it for myself. This cake is rich and fragrant of sesame.
Tip: when you combine the ○ ingredients with the batter in Step 5, be careful not to over-mix. To prevent over-mixing, add the batter into the bowl containing the ○ ingredients. Then fold from the bottom up using a whisk. This makes it easier to combine everything evenly in a few mixes. You can also sprinkle on sesame seeds after spreading the cream on top.