Soya bean chiffon cake

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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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.