Step 1

Place the whipping cream and sugar in a mixer bowl and whip on high speed until the cream is stiff. Cover and store in refrigerator until ready to be used

Step 2

I suggest separating the yolks and whites a bit earlier (about 30 mins or so)so that the egg whites have time to come to room temperature. It whips better at room temperature

Step 3

In a mixing bowl, add the flour, baking powder, sugar, and, salt. Stir to mix. In a separate mixing bowl, mix the beaten eggs with black sesame paste, oil and coconut milk. Whisk until combined. Gradually add in the flour mixture into the egg mixture and stir until combined. The batter will be somewhat thick and gray or dark gray in color

Step 4

Preheat your oven to 330 F (165 C)

Step 5

Place the egg whites in a clean bowl. You will have trouble whipping your meringue if there's trace of grease in your utensils or bowls. Beat the egg whites on medium speed, add in the cream of tartar and gradually add in the sugar as you beat. I beat them for around 8-10 minutes to get to the firm peak with a slight bent on the tip. You will know you get to the firm peak when you hold your mixer up and your meringue will not drip anymore. Stop beating once you reach this stage

Step 6

Gently fold in 1/4 of the meringue into the thick batter and then fold to mix and then continue on with second batch and fold again to mix. Continue to do this until you are done with the meringue and the batter and meringue are nicely mixed

Step 7

DO NOT grease your chiffon pan. The cake needs to cling to the pan to rise. Give the pan a strong tap on the side for a few times before pouring in the batter to remove any air bubbles. Smooth the batter with rubber spatula. Pop into the oven and let it bake at 330 F for 30 minutes at the middle rack and then turn the oven down to 300 F and bake for another 30 minutes . You don't need to open the oven door when you adjust the temperature, just continue to bake

Step 8

Don't be alarm if you cake has some cracks on top. What you are looking at will become the bottom of your cake. I find that baking at this temperature in my oven prevents the cake from cracking

Step 9

Once out of the oven, carefully invert the pan upside down. Your chiffon pan may have the little stands for you to invert, but I find it not high enough. I use a glass jar and set the inverted pan on top of the jar and let it cool down completely. Please don't be tempted to remove from the pan if it's still warm. It takes about one hour to cool down completely

Step 10

Once it's cool down completely, use a spatula knife to run through the edge of the cake to help release the cake. Gently push the base of the pan down. Use the knife again to run through the top of the cake to help release it from the base of the pan. There you have it !!!

Step 11

I cut out two small triangles for Totoro ears from the bottom of the cake. Place the cake on a cake stand or wherever you want to. Use a sharp knife to make a small slit where the ears suppose to go. Dab a little bit of whipped cream on the base of the ears and then gently push the ears into the slit

Step 12

Use a medium size offset spatula to spread the whipped cream over the lower half of the chiffon cake, both on top and the sides. The crumbs of the cake will show. This is the crumb layer. If you don't want any crumb to show, pop the cake in the refrigerator for about 30 minutes. Clean your offset spatula to make sure there's no crumb. Spread more whipped cream on that crumb layer and it will cover the crumbs now. You don't have to do this though. You can use a piping bag to draw the eyes and then use the melted chocolate or black icing writer to draw the black eyeballs and the details on the body. Sprinkle some black sesame seeds over the white part if you like. Simple as that :)