Soy Milk Almond Chiffon Cake 豆奶杏仁戚风蛋糕

Soy Milk Almond Chiffon Cake

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

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

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.

3.5.3226

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：

1. 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。
2. 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。
3. 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。
4. 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。
5. 放入预热烤箱摄氏165度烤约40-45分钟。
6. 蛋糕出炉后马上倒扣，待凉后才脱模切片享用。