Soy Milk Almond Chiffon Cake 豆奶杏仁戚风蛋糕
Baked this easy and yummy chiffon cake with soy milk and almond meal. The recipe was given to me by my blogger friend Joceline and I had made some adjustments to it. This is a soft and cottony cake with some sprinklings of black sesame seeds. Definitely a keeper cake.
Soy Milk Almond Chiffon Cake
Prep time
Cook time
Total time
Author: Ann Low
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, toasted
Meringue - 50g Sugar
- 5 Egg whites
Instructions
- · 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.
- · 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.
- · Gradually pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold mixture well.
- · 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 .
- · Place cake in the pre-heated oven 165C and bake for about 40-45 minutes..
- · When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan completely before consuming.
豆奶戚风蛋糕
材料：
- 100克 普通面粉
- 2汤匙 杏仁粉
- 5个 蛋黄
- 25克 细砂糖
- 50克 菜籽油
- 100毫升 低糖分豆奶， 杏仁味
- 1汤匙 黑芝麻 （烤香）
蛋白霜
- 50克 细砂糖
- 5个 蛋白
做法：
- 面粉过筛及杏仁粉混合均匀备用。用手动搅拌器将蛋黄及细糖拌匀。加入油和豆奶，再搅拌均匀。倒入粉类，继续搅匀。最后放入黑芝麻，拌匀即可。
- 蛋白霜 – 用搅拌机低速度把蛋白打至起泡泡，慢慢加入细糖。然后改用中高速度将蛋白打至光滑及硬发泡。
- 然后换回底速度，慢慢的将蛋黄糊倒入蛋白霜里，倒完蛋糊后就要刮刀翻拌均匀即可。
- 将混合均匀的面糊倒入心型摸具内（或21cm圆形戚风摸具）。然后在桌面上轻敲几下把汽泡敲出。
- 放入预热烤箱摄氏165度烤约40-45分钟。
- 蛋糕出炉后马上倒扣，待凉后才脱模切片享用。
**************
I’m linking this post to Little Thumbs Up ‘Soy Beans’ theme
hosted by Mich of Piece of Cake,
organized by Zoe of Bake for Happy Kids and Doreen of My Little favourite DIY.
**********
May i know what size is your heart shape pan?
The pan is 8 inch.
Please refer here http://www.orangebakingstore.com/tool_chest/tools.htm
Can i replace soy milk with almond milk?
You can replace with any type of milk you want.
Thank you.
Thank you.
Hi Ann, can I check with you if the almond meal is the almond meal for macarons or the chinese 南杏北杏杏仁粉? Sorry, I got confused when another blogger used the chinese almond powder she bought from Taiwan.. Thank you! 🙂
Hi Lynn, 南杏北杏杏 is usually for boiling soup or making dessert. Is entirely different from the almond meal we used in baking cakes and macarons. Almond meal is also ground almond. Can get it from PH or Sunlik, even supermarket has it.
Hi Ann, I see.. Thank you for your prompt detailed reply! Really helpful! ^^
Oooo … a feedback from 2016 🙂
This was so delicious *.* Made it because I was curious how soy cake taste might be.. Outcome – a really yummy chiffon cake. Has a well-balanced hint of soy milk taste which was really harmonious and balanced with the eggs. The ground almond was a real show stealer at the end of each bite, I loved it! Thank you so much!!
Hi Ann,I tried with normal pan and rise so nice in oven, once out of oven, shrink and texture like sponge cake. Still acceptable for me.Will try with chiffon pan again.
Hi Ann,This is a beautiful cake and my hubby loves Soya Milk Cake. I have done 2 X chiffon cakes and flopped (no one can tell me why turned out like mine) but would like to try this out. Can I omit the almond meal and sesame seeds? Need to replace with other ingredients?I kind of phobia with Chiffon cake, hopefully this works well for me to gain the confidence back.For your guidance please.Cecilia
Hi Cecillia, I think the main 2 reasons are the egg whites not probably whisked or under baked. You can whisk the egg whites to a little stiff and baked another 5 mins longer.Yes, you can omit the almond powder and sesame seeds if you don't like it. Change the 2 tbsp almond powder to plain flour.
Mmmmmmmmmmmm..This looks so yummy. Pretty please with icecream and strawberries. Can we get a gluten free vegan version of this wonderful cake, so those of us with allergies can enjoy it too 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂
Hi Ann,I saw this chiffon cake at Joceline's blog too. With soy milk, almond meal and black sesame seeds, this very Asian cake sounds very fragrant to me :DZoe
Hi Ann,Just tried to bake your cake and realised the method did not have soya milk so my 1st attempt failed. You might want to modify your recipe. I am doing the 2nd lot now and I am using aluminium round tray to bake, hope it's ok? Will let u know the outcome.ThanksCecilia
Hi Cecillia, Thank you very much for the hight light. I've just updated my recipe. The soya milk is mix together with the oil. Really hope your chiffon cake turns out well using a round tray.Happy baking! :))
Hi AnnI loved the smooth bottom and sides of your chiffon. Mine usually looks quite scraggy after turning out. Not very presentable. Any tips?Sabby
Ann, beautiful cake!Can I use normal soya milk (not almond flavour)?
Thank you 🙂 Yes can use normal soya milk. This cake is not very sweet so can also use the sweetened soya milk.
lovely chiffon…soy milk is a good substitution for milk, good idea…
好清雅的戚风!我喜欢!
This cake looks very soft and I love the heart shape.
Those little specks made the cake so pretty!
漂亮,一定很想豆奶。
A lovely cake, and so healthy too! I am pinning this for trying out too!
So wonderful! I love chiffon cake in any flavour!
Where can I get the 18cm heart pan?
Please check my post of Chocolate Nutella chiffon cake. The link is just below the recipe,https://www.anncoojournal.com/2013/04/chocolate-nutella-chiffon-cake.html
I love how your sesame seeds r so evenly spreaded across the entire cake…. So pretty
Thanks, Victoria 🙂
Ann, 喜欢这个用soya milk 和almod做的戚风,一定很香,很美味!
must be very nice aroma and sound healthy too.
Ann , your soy milk chiffon looks perfectly-baked ! Lovely shape as well 🙂
Ann, that's one perfectly baked chiffon…light, airy, soft…just the cake I love!
What a great flavor and especially the texture!
Beautiful chiffon cake, Ann! You are a real expert in chiffon cake, and now that I baked one kind, I need to check your chiffon cake recipes to see what I can bake next!
Thank you Nami 🙂 I'm sure you can do a better job than me.
Hi Ann, this is a beautiful chiffon cake. I love your tin… need to go hunt one of these down.
This is a must-try recipe. Looks good!
美美的chiffon,看了就想吃
很健康的一款豆奶戚风,还加了黑芝麻,一定很香吧。。
Karen, 谢谢!真的不错,软软的,家人都喜欢。
脱模脱得超美的:)7风啊,我又想念了
老师,真的很久没看你上戚风了。
那天看到joceline 做,也被吸引了,现在你又做,我又再次被这美丽的蛋糕吸引住。。。很好看的一个戚风蛋糕。
Joceline 是高手!不管做什么都难不倒她。
Lovely chiffon cake, so perfect! I need to brush up my chiffon baking skill already, mine always not so nice like yours 🙂
Min, Practice makes perfect. Last time I also very scared unmolding the cake pan,
The sesame seed makes the cake look really pretty! Like little polka dots.
This is yummylicious!
Scrumptious & fluffy cake.
x❤x❤
http://indianveggiesbhojan.blogspot.in/
Ann, I was so lucky to be able to send you my queries about the recipe index yesterday morning. So how is the internet today? Is it still breaking off or back to normal? I love your heart-shaped chiffon cake, both the shape & flavour are so nice to me! Love to see the black sesame seeds on this cake.
Jessie, hahaa… yes very lucky! Really can't do anything without the internet and I went to bed early that night.
This looks pretty and good. Havent been doing chiffon for a while …
Can start to make this weekend 🙂
It´s so pretty!
健康的7风, 加了豆奶一定很香了!
Oooo … a feedback from 2016 🙂
This was so delicious *.* Made it because I was curious how soy cake taste might be.. Outcome – a really yummy chiffon cake. Has a well-balanced hint of soy milk taste which was really harmonious and balanced with the eggs. The ground almond was a real show stealer at the end of each bite, I loved it! Thank you so much!!
Hi Ann, can I check with you if the almond meal is the almond meal for macarons or the chinese 南杏北杏杏仁粉? Sorry, I got confused when another blogger used the chinese almond powder she bought from Taiwan.. Thank you! 🙂
Hi Lynn, 南杏北杏杏 is usually for boiling soup or making dessert. Is entirely different from the almond meal we used in baking cakes and macarons. Almond meal is also ground almond. Can get it from PH or Sunlik, even supermarket has it.
Hi Ann, I see.. Thank you for your prompt detailed reply! Really helpful! ^^
Hi Ann,
I tried with normal pan and rise so nice in oven, once out of oven, shrink and texture like sponge cake. Still acceptable for me.
Will try with chiffon pan again.
Hi Ann,
Just tried to bake your cake and realised the method did not have soya milk so my 1st attempt failed. You might want to modify your recipe. I am doing the 2nd lot now and I am using aluminium round tray to bake, hope it's ok? Will let u know the outcome.
Thanks
Cecilia
Hi Cecillia, Thank you very much for the hight light. I've just updated my recipe. The soya milk is mix together with the oil.
Really hope your chiffon cake turns out well using a round tray.
Happy baking! :))
Hi Ann,
This is a beautiful cake and my hubby loves Soya Milk Cake. I have done 2 X chiffon cakes and flopped (no one can tell me why turned out like mine) but would like to try this out. Can I omit the almond meal and sesame seeds? Need to replace with other ingredients?
I kind of phobia with Chiffon cake, hopefully this works well for me to gain the confidence back.
For your guidance please.
Cecilia
Hi Cecillia, I think the main 2 reasons are the egg whites not probably whisked or under baked. You can whisk the egg whites to a little stiff and baked another 5 mins longer.
Yes, you can omit the almond powder and sesame seeds if you don't like it. Change the 2 tbsp almond powder to plain flour.
Mmmmmmmmmmmm..This looks so yummy. Pretty please with icecream and strawberries. Can we get a gluten free vegan version of this wonderful cake, so those of us with allergies can enjoy it too 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂
Hi Ann
I loved the smooth bottom and sides of your chiffon. Mine usually looks quite scraggy after turning out. Not very presentable. Any tips?
Sabby
Ann, beautiful cake!
Can I use normal soya milk (not almond flavour)?
Thank you 🙂 Yes can use normal soya milk. This cake is not very sweet so can also use the sweetened soya milk.
Hi Ann,
I saw this chiffon cake at Joceline's blog too. With soy milk, almond meal and black sesame seeds, this very Asian cake sounds very fragrant to me 😀
Zoe
lovely chiffon…soy milk is a good substitution for milk, good idea…
好清雅的戚风！
我喜欢！