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Tahini Chiffon Cake With Burnt Honey Cream and Poached Rhubarb

By Jennifer Yee

Photo of Sesame Crusted Tahini Chiffon Cake on a serving plate with a knife and rhubarb on the side.

This lofty chiffon cake from Epi contributor Jennifer Yee has the fluffy, so-light-it-could-float texture of angel food cake, with a touch of egg yolk for richness. A scant amount of tahini brings pure sesame flavor, and a lining of sesame seeds adds a bonus level of crunch.

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INGREDIENTS

Burnt honey
• ½ cup honey
• ½ tsp. kosher salt
• ⅓ cup chilled heavy cream

Poached rhubarb
• 3 green cardamom pods (optional)
• 1 cup (200 g) organic cane sugar or granulated sugar
• 3 slender pink rhubarb stalks (about 300 g)

Cake and assembly
• Nonstick vegetable oil spray or vegetable oil
• ½ cup (65 g) sesame seeds
• ½ cup plus 1 tsp. (72 g) cake flour
• 1 tsp. baking powder
• ½ tsp. kosher salt
• 2 large egg yolks, room temperature
• 2 Tbsp. plus ¾ tsp. (35 g) tahini
• 8 Tbsp. (100 g) organic cane sugar or granulated sugar
• 3 large egg whites, room temperature
• ⅛ tsp. cream of tartar or a dash of vinegar or fresh lemon juice
• ⅔ cup chilled heavy cream
• Special Equipment: A 6"-diameter and 3"-tall cake pan

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