Black Sesame Red Bean Cake | Silent Baking, ASMR

Cotton soft black sesame sponge with a red bean surprise inside!
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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Audio: Sennheiser MKE600 + Zoom F3, Deity D3 Pro (backup)
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: DaVinci Resolve Studio
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▶Ingredients:
Yield: 6” cake
Black sesame sponge
Pan: 6” round
50g (3-1/3 tbsp.) milk
32g (2-1/3 tbsp.) vegetable oil
30g (1/3 cup + 1 tsp.) black sesame, ground
40g (1/4 cup + 2-1/2 tsp.) all purpose flour
10g (1-1/3 tbsp.) cornstarch
3 large yolks
3 large egg whites
3g (1/2 tsp.) white vinegar
50g (1/4 cup) white sugar
Preheat the oven to 300F.
In a small saucepan, heat milk and vegetable oil just before boiling.
In a medium bowl - combine heated milk oil mixture with black sesame powder, mix until smooth.
Sift in flour and cornstarch. Mix until combined.
Add egg yolks, mix until smooth.
In a large bowl - add vinegar with egg whites. Beat until frothy.
Add the white sugar gradually, beat on high to soft-medium peaks.
Beat on the lowest speed 1-2 minutes to pop larger air bubbles.
Gently fold egg whites into black sesame mixture in 3 additions.
Slowly pour into parchment lined 6” round pan.
Drop pan a couple times to pop larger air bubbles.
If using a pan with a removable bottom - Wrap the bottom + sides with 2 layers of aluminum foil.
Bake in a water bath in the preheated 300F 60-70 minutes or until a toothpick comes out clean.
Drop the cake a couple times right after baking while the cake is still hot.
Cool completely on a wire rack.
Cut the cake into 3 even layers.
Red Bean Cream
90g (1/3 cup + 1-2/3 tbsp.) red beans
water (for first boil)
420g (1-3/4 cup) water
45g (3-2/3 tbsp.) sugar
160g (2/3 cup) whipping cream
Soak beans overnight. Drain.
In a small saucepan, add soaked beans then fill the pot with water (dont need to measure water at this point as long as the red beans are fully submerged).
Bring to a boil uncovered. Drain and rinse the beans.
Put the rinsed beans back in the sauce pan, fill with 420g water and bring to a boil.
Once boiling, cover and simmer until most of the water evaporates and the beans are soft. Check to ensure the beans don’t burn. Mine took 30 minutes with a portable electric stovetop, though time may vary. If your beans are still hard, just add a little water and continue cooking until soft.
Remove the lid. Continuing on low heat, mix the beans until soft and mushy.
Add the sugar. Mix until dissolved, the beans will look more runny.
Continue cooking until the beans thicken.
Remove from heat, cool to room temp then leave in the fridge to chill completely. For quicker chilling, leave on a shallow plate covered in the fridge.
Chill bowl and beaters at least 15 minutes in the fridge.
In the chilled bowl, whip cream and cold red beans to stiff peaks using the electric mixer. Leave in the fridge while the black sesame cream is prepared.
Black Sesame Cream
20g (1-1/3 tbsp.) cold water
3g (1 tsp.) powdered gelatin
340g (1-1/3 cup + 1-1/3 tbsp.) whipping cream
25g (2 tbsp.) sugar
18g (3-1/3 tbsp.) black sesame, ground
Chill a larger bowl and beaters at least 15 minutes in the fridge.
In a small cup, pour gelatin over cold water. Sit for a couple minutes.
Microwave 5-10s and stir until gelatin is completely dissolved. Repeat microwaving 3-5s intervals if the mixture is still lumpy.
Set aside at room temp to cool to 26-28.5 C (F) - slightly warm to the touch.
In the large chilled bowl with an electric mixer, beat cream, black sesame and sugar until thickened.
Slowly add the cooled gelatin mixture while beating.
Continue beating to medium stiff peaks. Don't over whip!
Garnish:
toasted black sesame seeds
edible gold
Assembly:
Place one layer of cake on your plate.
Spread half the red bean cream.
Place the 2nd layer of cake.
Spread the remaining half of the red bean cream.
Spread the top and sides with black sesame cream.
Use the remaining cream to pipe decorations.
Garnish with toasted sesame seeds and gold leaf, or whatever you like.

[@user-th9iz9ec5r]

Very good thanks 👍❤

[@wendywong8691]

Hi I would like to bake this beautiful cake. Is it possible to replace ground black sesame with unsweetened black sesame paste? If yes, would appreciate if you could advise how much to add in for both the cake and frosting cream. Thank you in advance 😊

[@thesugarhideout]

Yes, you can use unsweetened black sesame paste but there will be texture differences. The sponge cake will be slightly denser while the cream will look darker. Since I haven't tested the sponge cake recipe with black sesame paste, I can't guarantee the best amount but this would be my guess:
For the cake - add around 45g (3 tbsp.) black sesame paste to the oil + milk mixture. Use an additional 11g (1-1/3 tbsp.) all purpose flour to compensate for the extra liquid.
For the whipped cream - use 35g (2-1/3 tbsp.) black sesame paste instead.
Hope all goes well!

[@wendywong8691]

Thank you so much will definitely give it a try ❤