Step 1

Preheat oven at 180 deg C. Line 10 x 11 inch baking tray with parchment paper or a 10 x 10 inch square tray.

Step 2

In a large bowl, mix egg yolks, vanilla extract, sugar, cooking oil and fresh milk together with a hand whisk, mix well. Sift in flours and black sesame powder, mix well again.

Step 3

Meringue - Whisk egg whites to foamy and add sugar in 3-4 batches, continue to whisk egg white to glossy and peaks form.

Step 4

Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites, gently fold before the next until just combined.

Step 5

Pour batter into prepared tray and spread out with a rubber spatula. Gently tap the tray to release air bubbles. Bake in preheated oven at 180 deg C for about 15 minutes. Remove cake from pan, remove the parchment paper and leave to cool.

Step 6

Filling - Combine black sesame paste and milk together and blend well. Whisk fresh topping cream to peak form and fold together with the black sesame paste with a rubber spatula. Spread black sesame cream on to sponge cake. Gently roll up the sponge cake to make a Swiss roll and chill it for a few hours or overnight.

Step 7

Trim the sides of the cake roll. Use piping bag fitted with Wilton nozzle star tip 1M  and pipe the remaining black sesame mousse on top of cake before serving.