Soy Milk Almond Chiffon Cake
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Cook time: 
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Serves: 6-8 servings
 
Ingredients
  • 100g Plain flour
  • 2 tbsp Almond ground/meal
  • 5 Egg yolks
  • 25g Sugar
  • 50g Canola oil
  • 100ml Soy milk with Almond flavoured (reduced sugar)
  • 1 tbsp Black sesame seeds, toastedMeringue
  • 50g Sugar
  • 5 Egg whites
Instructions
  1. · Sift flour and almond meal together. Combine egg yolks and sugar in a bowl and mix well. Add oil and soy milk, blend well. Add flour mixture and mix well with a hand whisk. Add 1 tablespoon black sesame seeds, mix well again and set aside.
  2. · Make meringue - Beat egg whites until foamy and slowly add sugar into it at low speed. Then continue beating at medium high speed until egg whites are glossy, with stiff peaks.
  3. · Gradually pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold mixture well.
  4. · Pour batter evenly into the ungreased chiffon cake pan (or use a 21cm chiffon cake pan if you don't have the heart shaped pan). Gently bang the pan on the table top to release air bubbles .
  5. · Place cake in the pre-heated oven 165C and bake for about 40-45 minutes..
  6. · When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan completely before consuming.
Recipe by Anncoo Journal at https://www.anncoojournal.com/soy-milk-almond-chiffon-cake/