Soya bean chiffon cake

Name: Soya bean chiffon cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 5
Cuisine: En
Ingredients: 50 g pastry flour; 5 egg yolks; 20 g brown sugar; 60 g water; 60 g canola oil; 50 g kinako; 5 egg whites; 90 g castor sugar; 10 g corn flour or rice flour

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Very Easy

55 min

Ingredients

50 g pastry flour
5 egg yolks
20 g brown sugar
60 g water
60 g canola oil
50 g kinako
5 egg whites
90 g castor sugar
10 g corn flour or rice flour

Preparation

Preparation25 min

Cook time30 min

Preheat oven to 160°C. Sift flour once.
Combine egg yolks and brown sugar in a bowl and mix well.
Add water and canola oil and blend together. Add flour and mix until batter becomes sticky, then fold in soya bean powder.
Make meringue. Combine sugar and rice flour/corn flour. Beat egg whites until foamy.
Add half of sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
Add one-third of meringue into egg yolk mixture and fold in lightly, then add in remaining meringue and fold to incorporate completely.
Pour batter into ungreased chiffon cake tube pan. Bake for 40-50 minutes. When cake is done, remove from oven and turn it over, leaving it to cool.