Bomb Cyclone Black Sesame Cake

Ingredients

For the Black Sesame Sugar

• 1 cup (5.25 ounces) black sesame seeds
• 2 cups (14 ounces) granulated sugar, divided into two 1 cup portions

For the Black Sesame Layer Cake

• 1 recipe Black Sesame Sugar, at room temperature
• 3 cups (12 ounces) cake flour
• 4 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup (8 ounces) unsalted butter, at room temperature and cut into 1-inch cubes
• 1 1/3 cups (10.65 fluid ounces) whole milk, at room temperature and divided into 1 cup and 1/3 cup portions
• 5 large egg whites, at room temperature
• 2 teaspoons pure vanilla extract

For the American Buttercream

• 2 cups (4 sticks // 16 ounces) unsalted butter, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 3 cups (12 ounces) confectioners’ sugar

For Decorating

• black food coloring
• navy blue food coloring
• edible gold leaf

Instructions

For the Black Sesame Sugar

1. Preheat the oven to 400 degrees Fahrenheit with a rack in the middle (F). 1 cup black sesame seeds, evenly distributed on a parchment-lined sheet pan Transfer to the preheated oven and mix and toss the seeds every 5 minutes with a rubber spatula, roasting for a total of 15 minutes. The seeds will begin to brighten and steam and smoke slightly at the conclusion of the baking period. Rub a seed between your fingers; it should readily break and compress into smaller grains, giving a nutty and pleasant aroma. To avoid any additional frying, immediately remove the pan from the oven and transfer the seeds to a dish on a wire rack. Bring to room temperature before serving.
2. After the seeds have cooled fully, split them into two equal groups. Combine the first batch with 1 cup granulated sugar in the bowl of a food processor. Pulse for 20 seconds or until the seeds are finely pulverized and equally dispersed throughout the sugar. The mixture should be light gray in color and have the texture of super-fine cornmeal. If you overprocess the sesame, you’ll end up with sesame butter! It should just take 20 seconds. Repeat with the remaining 1 cup granulated sugar and the remaining batch of sesame seeds. Place both batches of sesame sugar in the same airtight container and keep refrigerated until ready to use. The combination will last for up to a month in the refrigerator.

For the Black Sesame Layer Cake

1. Preheat the oven to 350°F with a rack in the middle (F). Spray three 8-inch cake pans with cooking coat and line the bottoms with parchment paper circles; spray the parchment paper as well and set aside.
2. Combine Black Sesame Sugar, 3 cups cake flour, 4 1/2 teaspoons baking powder, and 1 teaspoon kosher salt in the bowl of a standalone electric mixer fitted with a paddle attachment. Mix on low speed until everything is mixed. Add 1 cup unsalted cubed butter to the mixture gently, a few pieces at a time, with the mixer on the lowest speed, until the mixture has the texture of cornmeal. Increase the mixer speed to medium and add 1 cup of milk all at once. For 2 minutes, or until the batter is light and fluffy, beat on high speed for 2 minutes. In a large liquid measuring cup or a medium bowl with a spout, whisk together 5 big egg whites, the remaining 1/3 cup milk, and 2 teaspoons pure vanilla extract while the batter is combining. Reduce the mixer speed to the lowest setting and add the egg white/milk/vanilla mixture in two or three additions, scraping down the sides of the bowl well after each addition and just mixing until incorporated.
3. Divide the batter among the three cake pans evenly. Bake for 35 minutes, or until a spear inserted into the center of the cake comes out with few crumbs and the tops of the cakes bounce back when gently poked. Allow to cool fully on a wire rack before frosting.

For the American Buttercream

1. 2 cups unsalted butter, beaten on medium in the bowl of a standalone electric mixer fitted with a paddle attachment until creamy 2 tablespoons pure vanilla essence and 1/4 teaspoon kosher salt, scraped down the sides of the bowls Mix on low until well incorporated, then increase to medium and beat for 1 minute. Keep the mixer on low speed and gradually add 3 cups confectioners’ sugar, a little at a time, until mixed, scraping down the sides of the bowl as needed. Increase the mixer’s speed to medium-high and continue to beat for 6 to 8 minutes, or until the mixture is light and fluffy. Use right away.

Source: Hummingbird High

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