Soya milk Almond chiffon cake

Colleagues came by for cny visit on 4th day of cny and I spent one morning baking tarts and cakes.

Whipped up Portuguese egg tarts, marble butter cake, soya milk almond chiffon and blueberry chiffon, Tiramisu that I prepared a day in advance was also served.

My colleagues favorite was the Tiramisu and the Soya milk almond chiffon, while all kids loved the Portuguese egg tarts.
 

 

 

Ingredients

Egg yolk batter:

4 yolks

50g sugar
100g plain flour or cake flour

7g corn flour
pinch of salt
2tbsp of almond powder (optional)

1tsp baking powder (optional)
50g canola oil
100ml Soya milk
1tsp almond extract

 

Meringue:
5 whites
25g sugar
1/2 corn flour (optional)

 

1. Preheat Oven at 170°C
2. Beat egg whites with corn flour till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With a separate bowl, mix canola oil, soya milk and almond extract together
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour, almond powder, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue.
10. Pour in batter into a 8" tube pan (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 40 to 45mins.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. De-mold when cake is cool.

 

Tips :

Since I started baking chiffon few weeks ago, my chiffon was not always successful, it rises well, stand proud but once I invert the tube pan over for cooling to prevent the cake from deflating, the cake drop out of the pan within 10mins of turning. I have been searching the world wide web for tips and tricks and finally overcome it after trying and trying...almost everything. All I did was to use some batter to coat the side of the tube and pan before pouring batter into the pan, my cake has not drop out of the pan since when I invert my cake in pan to cool.

Happy baking :)

 

*Recipe was improved and updated on 5th Mar 2014