Irresistible Black Sesame Roll Cake for Dessert Lovers

This Black Sesame Roll Cake is a light, nutty dessert perfect for elegant occasions.

Scale

4 large eggs (separate yolks from whites for optimal meringue)
80 g granulated sugar (substitute with coconut sugar for a less processed option)
1 pinch sea salt (enhances flavors and balances sweetness)
40 ml vegetable oil (can use canola or melted coconut oil as alternatives)
40 ml whole milk (for a dairy-free version, switch to almond milk)
30 g black sesame powder (try ground almonds for a different taste)
0.5 teaspoon vanilla extract (adds an aromatic layer of flavor)
50 g cake flour (all-purpose flour can work, but may yield a denser cake)
0.25 teaspoon cream of tartar (can substitute with lemon juice or vinegar)
125 ml heavy whipping cream (ensure it’s cold for best whipping results)
1 tablespoon powdered sugar (sweetens the whipped cream)
1 tablespoon black sesame seeds (white sesame seeds can be used for contrast)

Cook Mode Prevent your screen from going dark

Preheat your oven to 375°F (191°C). Line a 9″x13″ baking sheet with parchment paper.
In a large bowl, whisk together the egg yolks, 40g of sugar, a pinch of sea salt, vegetable oil, black sesame powder, and vanilla extract. Gradually sift in the cake flour and fold gently until smooth.
In a separate bowl, whip the egg whites until foamy. Add cream of tartar and sprinkle in the remaining sugar while whipping until soft peaks form.
Gently fold ⅓ of the meringue into the yolk mixture. Then carefully fold in the remaining meringue until no streaks remain.
Pour the batter into the prepared tray and smooth out the surface. Bake for 13-15 minutes until lightly firm and golden.
Let the cake cool slightly. Spread the cold whipped cream filling evenly over the backside, then roll it up using the parchment paper. Refrigerate for at least 4 hours.
Trim the ends for clean slices. Serve at room temperature or slightly chilled, optionally with fresh berries or vanilla ice cream.