CAKE - White Chocolate and Sesame Chiffon Roll

By Aemelia

Ingredients

• Sesame Chiffon:
• 70 g Egg yolks
• 80 g Milk
• 60 g Vegetable oil
• 65 g Cake flour
• 25 g Roasted and grounded black sesame seeds
• 1/2 tsp Baking powder
• 180 g Egg white
• 70 g Caster sugar
• White Chocolate Mousse:
• 5 g gelatin
• 175 g white chocolate, coarsely chopped
• 300 g heavy cream
• White Chocolate Curls (for decoration)

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

Preheat the oven to190°C
Line the base of 30X30 cm pan with baking paper.
Sift the flour sesame and baking powder together.

Beat the egg yolk until light, then gradually add the oil and milk.

Pour the flour mixture into the egg mixture, whisk to combine.

Beat the egg white with sugar until stiff peaks form.
Fold the egg white into the egg and flour mixture, until combine.

Pour the batter into the pan, level the batter.
Bake for 15-18 minutes or until golden.

While baking the cake, spray the clean table clothes with water.
As soon as the cake came out of the oven turn the cake over the clothes, pull the baking paper off.
Roll the cake with the clothes, then let the cake cool on the wire rack.

Make the white chocolate mousse:

Soften the gelatin in cold water (if using powder gelatin mix with 2 tbsp of water).
In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.

Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly

Whip the remainder of the cream until stiff, then stir in ½ cup (100g) of whipped cream to the chocolate mixture.
Pour the chocolate and whipped cream mixture bake into the whipped cream bowl, fold to combine.
Refrigerate for 20 minute to firm up the mousse.

Unfold the cake and spread the mousse over the cake.
Reroll the cake.
Frost the cake with the rest of the mousse and sprinkle with white chocolate.