Hey Everyone! I wanted to make something that was a bit dark, gloomy and delicious. I didn’t want to go the typical “gothic food” route that everyone is doing these days. Vanilla ice cream, but it’s BLACK! Chocolate cake that is BLACK! Nothing wrong with that stuff, but I wanted this gloomy theme to compliment that actual ingredients, so I created a Black Sesame and Blackberry Swiss Roll Cake.
This light and airy spongecake is colored naturally with activated charcoal. Using food dye is REALLY difficult and takes such a massive amount that it actually changes the consistency of some pastries and other components of the dessert – like fondant, butter creams etc.
Spongecake is pretty simple to make. Simply separate egg whites from the yolks, and whip your fluffy egg whites while adding in about half of the sugar total into them, then save the rest for your cake batter, which will include the other half of your sugar and those egg yolks. Then, we’ll fold in a little batter into our egg whites, this helps prep the egg whites and makes them easier to fold without collapsing, then the egg white mixture into the rest of that batter.
Corn starch is used in this recipe to maintain the cake’s structure. If you do not have corn starch/corn flour, then you may substitute for more flour if you don’t have it on hand. Cracking is still avoidable, but you’re at a little bit of a higher risk.
I made a black sesame whipped cream, and used my favorite blackberry preserves. You can make your own if you’d like, and I definitely recommend doing so.
All in all, making a sponge cake method into a Swiss roll is really fun and super impressive. I will definitely create some more interesting flavors in the near future. My black sesame and blackberry Swiss roll cake tastes so light, airy, a bit nutty due to the toasty sesame seeds, sweet and tart from the blackberries. This cake is so light and pleasant to look at and eat. I hope you enjoy this recipe or this flavor combination if you decide to apply it to another dessert method.
Baking and cooking is a powerful way to bring your imagination to life and I will continue to encourage you all to learn this amazing trade.
- 4 Egg Whites - whipped
- 4 Egg Yolks
- 60 grams Sugar
- 30 grams Corn Starch
- 30 grams Flour
- 30ml Canola Oil
- 40ml cup Milk
- 1 tsp Vanilla
- 1/2 tsp Sea Salt
- 3 TBSP Activated Charcoal
- 1 tsp lemon juice
- 2 Cups Heavy Whipping Cream
- 1/4-1/2 Cup Powdered Sugar
- 1 tsp Vanilla
- About 3 TBSP Black Sesame Paste
- In a large bowl, separate egg whites and yolks. Set Aside Yolks into separate bowl.
- Using a stand mixer or hand mixer, whip egg whites at medium speed while gradually adding HALF of the sugar and your lemon juice.
- Once you have stiff peaks, set aside egg whites.
- In a separate bowl, combine remainder ingredients.
- Be sure to sift your corn flour and all purpose flour plus activated charcoal.
- Once batter is mixed, add in a small amount into egg whites and gently fold.
- Now fold in egg whites into batter, 1/3 at a time.
- Pour batter into a parchment lined baking sheet.
- Bake at about 160c/325f for about 30 minutes.
- Allow cake to cool completely, and flip over onto a another sheet tray/work surface.
- The bottom of your cake should now be the outside of the cake, leaving the less attractive side as what will be the center of our swiss roll.
- Apply a layer of blackberry preserves and then gently add in enough whipped cream to cover most of the cake, leaving about an inch of bare cake on all sides.
- Gently roll cake with parchment paper under your cake, into a tight spiral.
- Wrap parchment rolled cake with parchment paper around it and cling wrap and allow it to set in fridge for at least 4 hours before cutting (preferably overnight).
- Slice and serve!
- Using a stand or hand mixer, whip heavy cream at medium speed, gradually adding in sifted powdered sugar. Add in vanilla and sesame paste.
- Store in an airtight container in fridge for a few hours to firm up and add to your cake.
- Powdered sugar is also known as icing sugar or confectioner's sugar.