Soya Bean Chiffon Cake by May Chong

on


7pcs egg yolks
40gm sugar
1/4tsp salt
45gm corn oil
60ml soya bean milk
110gm self-raising flour (sifted)

7pcs egg whites
1/2tsp Tartar powder
120gm sugar

I use 22cm chiffon cake mould
Practice:

1, egg yolks, sugar, salt, oil, soya bean milk, sift in flour, stir the liquid mixture.
2, beat the egg whites until thick foam, add tartar powder and sugar three times, and beat until stiff peaks
3, take 3/1 egg whites mixed in egg yolk paste, then pour back all into the egg whites mix; pour into baking pan, knocked it twice.
4, preheat temperature 160c 30mins and 150c 30mins
Temperature for reference only

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