Apple soy milk chiffon cake Recipe

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  1.After separating the yolk, the yolk Leave it for a while to warm up (easy to whip), freeze the egg whites for a while (easy to whip and not easy to defoam after whipping)

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  2.While placing the egg yolks, filter the soy milk and bean dregs to prepare other ingredients

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  3.Start beating the egg yolks! If it's summer, you just need to let it warm up.If it's autumn and winter, you can heat the egg yolks in water at a temperature of about 40 degrees for a while, then beat them, add one-third of the sugar, and beat them until they turn white.

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  4.Add soy milk, salad oil, and stir evenly

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  5.Sift in the low-gluten flour and salt, remember not to over-stir (to prevent the batter from glutening), stir evenly without dry powder That’s it

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  6.Start beating the egg whites! Add a few drops of white vinegar to the egg whites, add the remaining sugar to the egg whites three times and beat until it reaches the state in the picture

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  7.Add the beaten egg whites to the egg yolk batter in three batches, mix evenly (do not stir in circles, as this will defoam the hard-beaten egg whites), cut and mix the cake batter as shown

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  8. Then pour the cake batter from 30cm into the greased mold.Sprinkle diced apples (or raisins) cooked with vinegar and white sugar on top

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  9.Put the cake batter into the middle layer of the oven at 130 degrees for 20 minutes and then turn to 150 degrees for about 25 minutes (the data is for reference only, the real thing depends on the temperament of your own oven, so don’t be careless when baking), bake until the aroma is fragrant , the cake rises to the highest point and drops slightly.When the color is reached, turn off the heat and take it out.
  

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  10. After the cake is taken out of the oven, shake it down from 15cm.Blow out the heat (so the cake doesn't shrink back easily) and invert on the grill.After the cake has completely cooled down, remove from the mold and eat (๑´ڡ`๑)