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Chiffon cake (soy milk chiffon cake) | Apron's recipe transcription

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Apron

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Ingredients

egg yolk : Four
(A) Sugar : 25g
(A) Salt : 1.5g
大豆油 : 60g
豆乳 : 70ml
ケーキ用小麦粉 : 100g
卵白 : 4個
(B) Lemon juice : 小さじ1
(B) Sugar : 75g

Time required

60minutes

Procedure

1) Make soy milk dough 00:35
Put (A) in egg yolk and mix with a hand mixer.
Add soybean oil and soymilk, mix, and sift the cake flour.
2) Make meringue 02:33
Add the lemon juice of (B) to the egg white and whisk with a hand mixer.
Add 1/3 of the sugar from (B) and whisk.
3) Combine soy milk dough and meringue 03:54
Add half of 2 to 1 and mix.
Put it back in 2 and mix it thoroughly.
4) 生地を焼く 05:19
Pour the dough into the mold and remove the air.
Bake in a 170 degree oven for 30-35 minutes.
5) 仕上げる 05:54
焼きあがったら型を逆さにし、冷まして完成。

Point

・ A 20 cm chiffon type is used.
・ Separate the egg into yolk and egg white.
・ Whisk the meringue lightly until the horns stand.
・ When mixing the meringue with the soymilk dough, mix by rotating the whisk from the bottom of the bowl.
・ Put a bamboo skewer in the dough that has been poured into the mold to remove air bubbles.