Soya Chiffon Cake

Soya milk is one of my favourite beverage and I've made myself a Soya Chiffon Cake for tea-break and tomorrow's breakfast. 

I love the subtle soya fragrance from the soya milk and soya milk powder. I no longer have to go to Mr Bean's to satisfy my soya cravings anymore. :)

Soya Chiffon Cake 
makes a 23cm chiffon cake

Ingredients:

70g cake flour

1/2 tsp baking powder

5 egg yolks

20g sugar
1/4 tsp salt 
65g soya milk (I use vitasoy)

60ml canola oil
1 tsp vanilla essence
30g soya milk powder

5 egg whites

100g sugar

1/2 tsp cream of tartar (Ok to omit. Can also replace with a few drops of lemon juice. The acid from lemon or cream of tartar helps to stabilize the meringue)

Method:

1. Sieve the cake flour and baking powder. Set aside.

2. Preheat oven to 160C.

3. Dissolve the soya milk powder to the soya milk. Set aside.

4. In a large mixing bowl, beat egg yolks and sugar until mixture is light and creamy.

5. Add in the oil, salt, soya milk and vanilla extract; and continue to whisk till well combined.

6. Add in the flour mixture and mix till incorporated.

7. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and sugar and continue to beat at high speed till stiff peaks form.

8. Add 1/3 of the meringue into the yolk mixture and mix with a spatula.

9. Then fold in the rest of the meringue gently in 2 additions. 

10. Pour batter into ungreased 9" (23cm) chiffon pan.

11. Bake in preheated oven at 160C for 65 minutes or until cooked. 

12. Remove pan from oven and cool it upside down completely before unmolding.

 

Note: 

When cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the tube pan. Unmold the cake and slice to serve. Keep cake air covered to prevent drying out.

I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

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