Soy Milk Chiffon Cake

Soy Milk Chiffon Cake

Makes 2 10-cm chiffon cakes

  

Ingredients:

2	Egg yolks
10 g	Sugar
60 ml	Soy milk
15 ml	Oil
40 g	Plain flour
10 g	Corn flour
1/4 tsp	Baking powder

2	Egg whites
10 g	Sugar
1/8 tsp	Cream of tartar

Method:

1. In a bowl, whisk egg yolk with sugar until pale and fluffy. Add soy milk and oil, mix well.
2. Add in sifted flour, corn flour, and baking powder. Mix until the batter is smooth.
3. In another clean bowl, beat the egg whites till frothy. Add in cream of tartar and beat till soft peaks.
4. Add in sugar gradually and beat till stiff peaks.
5. Gently fold in 1/3 of the egg whites into the egg yolks mixture. When combined, fold in 1/2 of the remaining egg whites. Repeat with the remaining egg whites.
6. Pour the batter into 2 10-cm chiffon tube pan. Tap the pan lightly to get rid of bubbles.
7. Bake in preheated oven at 170 degree C for 30-45 minutes or test with skewer.
8. Invert the cake and let it cool completely in pan. When cool, run a thin knife along the edges and unmold the cake.

Someone was nipping at my cake! Look at the edges D=

Notes:
Very fine texture, soft, and suprisingly, very strong soy flavor. I almost gobbled one whole cake...almost.