Fluffy Yellow Chiffon Cake

1. 1

   Make the soy milk (milk) mixture.

2. 2

   Mix the egg yolks and soy milk (or milk) together to make 80 ml.

3. 3

   Make the egg yolk batter.

4. 4

   Add the egg yolks and sugar to a bowl, and mix with a hand mixer.

5. 5

   After it has turned white, mix in the soy milk from step 1 as well.

6. 6

   Switch to a rubber spatula.

7. 7

   Add in the cake flour by sifting again, and mix together until white.

8. 8

   Make the meringue.

9. 9

   Add the well-chilled egg whites to a separate bowl, and lightly whip with a hand mixer.

10. 10

    After adding in the sugar, whip until peaks form.

11. 11

    Add a scoop of meringue from step 4 to the egg yolk bowl, and mix well.

12. 12

    Add in the remaining meringue in two turns, and mix well so that there are no inconsistencies.

13. 13

    Pour in the batter from a high point.

14. 14

    Stick in a toothpick and draw 2-3 circles, lightly drop the pan 1-2 times, and get rid of the large bubbles.

15. 15

    Place onto a cookie sheet and bake in an oven preheated to 170C for 30~35 minutes.

16. 16

    Flip it upside down immediately, and let cool on a cylindrical bottle etc.

17. 17

    After it has completely cooled, remove it from the mold.

18. 18

    Refer tofor how to remove it.

* Per serving · 4 servings · Values may vary.

No additional tips available.