Soy milk chiffon cake
Overview
I used the leftover soy milk from yesterday's breakfast to bake a chiffon cake. It was very soft and cottony, and the soy milk taste was particularly strong. It was a completely different feeling from drinking soy milk.
Tags
Ingredients
Steps
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Mix cooking oil, butter and soy milk, heat over low heat until butter melts and set aside.
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Separate egg yolks and egg whites and put them into oil-free and water-free containers respectively.
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Add a few drops of white vinegar to the egg whites, add sugar, and beat until wet peaks form. Add the beaten egg yolks and mix evenly.
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Sift in the flour and mix evenly.
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Pour in the mixed liquid of soy milk, butter and cooking oil, and stir quickly to avoid defoaming.
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Pour the mixed cake batter into an 8-inch round mold, shake it a few times with your hands, and shake it hard a few times to release big bubbles.
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Put it into the lower shelf of the preheated oven and heat it up and down to 150 degrees for 60 minutes.
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After baking, put on heat-resistant gloves to take out the cake mold, place it upside down on the grill, and remove from the mold after it cools down.
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Cut it into pieces and eat it. I gave some to my neighbors and they all said it looked good and delicious.
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Finished product picture.
