In a separate bowl, sift the flour with the black sesame powder. Set aside.
Heat the vegetable oil at a low temperature in a clean pot. Pour the heated oil immediately into the flour mixture and quickly stir until everything is combined and lump-free.
Wait until the scalded flour mixture is partly cooled, then mix in the yolk mixture until combined. Set aside.
To prepare meringue:
Beat the egg whites until foamy. Gradually add the sugar and whisk until soft peaks form.
To bake the cake:
Preheat the oven to 180°C (350°F) for 10 minutes.
Fold the meringue into the yolk mixture in three separate additions. Gently mix each addition until no streaks remain.
Pour the batter into the prepared cake pan. Tap the pan lightly on a tabletop to remove any trapped air bubbles.
Wrap the cake pan with aluminum foil, ensuring the sides of the pan are fully covered to prevent water from entering.
Place the cake pan into a larger baking pan. Add about an inch of hot water to the larger pan, ensuring there is enough water to last through the baking process without fully evaporating.
Bake the cake for 10 minutes at 170°C (325°F). Then reduce the heat to 150°C (300°F) and bake for another 45 minutes.
Once done, turn off the oven and let the cake sit in the oven for 5 minutes.
Remove the cake from the oven and the pan. Let it cool completely on a wire rack. Chill in the fridge for approximately 4 hours. Ready to serve.
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