Soy milk chiffon cake

Soy milk chiffon cake

Overview

Original chiffon cake usually uses milk or water to prepare the egg yolk paste. Today I used cooked soy milk to replace the milk or water. The mixed cake batter can still smell the faint smell of soy milk, while the baked cake only has the aroma of eggs. The resulting chiffon cake is still light and soft.

Tags

Ingredients

Steps

  1. All materials are ready

    Soy milk chiffon cake step 1

  2. Separate the egg white and egg yolk, pour corn oil into the egg yolk, and mix evenly

    Soy milk chiffon cake step 2

  3. Add soy milk and sugar and mix evenly

    Soy milk chiffon cake step 3

  4. Sift in cake flour

    Soy milk chiffon cake step 4

  5. Stir until smooth and smooth with no dry powder or particles

    Soy milk chiffon cake step 5

  6. Put the egg whites into a basin without oil and water

    Soy milk chiffon cake step 6

  7. When using an electric egg beater at low speed to make coarse bubbles, add 20 grams of white sugar

    Soy milk chiffon cake step 7

  8. Turn the egg beater to high speed and add 20 grams of sugar

    Soy milk chiffon cake step 8

  9. Continue to beat at high speed. When the texture is obvious, add the remaining 20 grams of sugar

    Soy milk chiffon cake step 9

  10. Continue to beat at high speed, lift the egg beater until the egg whites form small peaks, turn to low speed for one minute

    Soy milk chiffon cake step 10

  11. At this point the oven begins to preheat to 140 degrees. Take one-third of the egg white batter and fold it into the egg yolk batter

    Soy milk chiffon cake step 11

  12. Mix well

    Soy milk chiffon cake step 12

  13. Pour back into the protein batter basin

    Soy milk chiffon cake step 13

  14. Mix evenly until it becomes a fine and shiny cake batter

    Soy milk chiffon cake step 14

  15. Put it into two 6-inch removable bottom cake molds, shake it a few times to release big air bubbles

    Soy milk chiffon cake step 15

  16. Put it into the middle layer of the preheated oven, 140 degrees, heat up and down, first for 30 minutes, then turn to 160 degrees for 20 minutes. If the surface is too dark, you can cover it with tin foil halfway

    Soy milk chiffon cake step 16

  17. Take it out of the oven and shake it twice to release the excess heat

    Soy milk chiffon cake step 17

  18. Place upside down on a drying rack, let cool completely and then unmold

    Soy milk chiffon cake step 18

  19. The contestants removed the mold very cleanly and neatly

    Soy milk chiffon cake step 19

  20. Look, the tissue is very delicate and light

    Soy milk chiffon cake step 20