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1
Preheat the oven to 180C.
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2
Line the baking tray with baking parchment.
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3
Sift the cake flour 2 3 times.
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4
Combine the ingredients and heat until warm to the touch.
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5
Crack the eggs into a bowl and add the sugar.
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6
Beat quickly until the mixture becomes pale and white.
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7
The batter should fall from the whisk like a ribbon and hold its shape for a few seconds.
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8
Now add the sifted cake flour and fold in with a rubber spatula.
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9
Mix until the batter turns glossy!
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10
You'll probably need to mix it quite a bit.
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11
Next, pour the warmed mixture from Step 1 into the batter and combine.
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12
Mix and fold upwards from the bottom quickly.
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13
Until the everything is mixed together thoroughly!
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14
Transfer the batter into the baking tray.
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15
Drop the tray from a height of about 10 cm to release any air trapped in the batter.
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16
Bake in an oven at 180C for about 13 minutes until the surface turns a nice golden brown colour.
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17
Leave to cool.
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18
Meanwhile mix the marked ingredients in a bowl to make the black sesame cream.
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19
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.
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20
Place the cake on a dish with the seam-side facing down, and refrigerate.
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21
Serve once chilled.
