Chiffon cake has all the light, fluffy texture of angel food cake, with a touch of egg yolk for richness. I love how a scant amount of tahini imbues this light-as-air chiffon with pure sesame flavor, and the lining of sesame seeds adds a bonus level of crunch and toasty notes. Don’t be alarmed by serving such a big wedge of cake: It’s a superlight vehicle for whipped cream and fruit, and you’ll be cleaning the plate in no time. As for the toppings, burning or caramelizing the honey makes for a more complex-tasting twist on sweetened whipped cream. The cardamom is optional, but the assertive spice plays well with the honey and tahini in the final dessert.
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