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1
Use well-chilled eggs.
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2
In a large bowl, separate the yolks from the egg whites, and return the egg whites to the refrigerator.
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3
Add 1/2 the amount of sugar, and mix until the consistency resembles mayonnaise.
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4
Add soy milk to the egg yolk mixture from Step 2, then add oil, and mix well.
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5
Add rice flour to mixture from Step 3, and mix well, then preheat oven to 320F/160C.
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6
Add the remaining sugar to the egg whites in 2-3 batches, and whisk until stiff peaks form (add a small amount of sugar at first, then add the rest as you go).
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7
Lightly mix 1/3 of the whipped egg white mixture from Step 5 to the mixture from Step 4, then gently fold in the rest with a wooden spatula.
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8
Add the remaining meringue to batter from Step 6, and using a rubber spatula, stir as if scooping up the batter from the bottom and folding it over.
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9
Pour batter into a chiffon cake mold, even out the surface, and tap the mold lightly on the counter to release the air pockets from the batter.
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10
Bake for 45-50 minutes in oven at 320F/160C.
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11
Once it's done, test with a skewer and if it comes out clean, turn the mold upside down over a casserole dish and allow to cool.
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12
Once the cake cools down, go along the sides with a knife, and loosen the cake from the mold.
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13
Serve the cake as is, or with whipped cream or your choice of fruit.
