Petitchef

Soya bean chiffon cake

Other
5 servings
25 min
30 min
Very Easy

Ingredients

Number of serving: 5
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

  • 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.





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