How to make soy milk chiffon cake

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  1. Prepare ingredients, weigh flour, soy milk, cooking oil, and eggs

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  2.Separate the egg whites and put the egg yolks into clean basins

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  3.Beat the egg yolks and pour into the soy milk (homemade is best to make it thicker)

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  4.Pour in the cooking oil and mix well with a manual egg beater

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  5. Sift low-gluten flour to make it more delicate

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  6.Then stir evenly with a spatula and set aside

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  7.Add 2-3 drops of white vinegar or lemon juice to the egg whites to remove the fishy smell.

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  8.Use an electric egg beater at medium speed to beat the fish until it becomes foamy, then add sugar in three batches

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  9.Then add the third sugar when whipping at high speed to form texture

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  10.Mix it until it is wet and the texture will be clear, just pull the egg out and there will be a small curved hook

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  11.Then take 1/3 of the egg white and the egg yolk paste and mix well

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  12.Pour back the remaining egg whites and continue to mix evenly with a spatula

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  13.Pour into a six-inch removable bottom mold, smooth the surface and vibrate a few times to pop out the bubbles in the cake batter

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  14.Put it into a preheated 170-degree oven, wrap the bottom with tin foil, and bake the middle and lower layers for 25-30 minutes

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  15.Easily demolded after being cooled by vibration

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  16.Then turn it upside down on the grill and let it cool naturally

• 17.After cooling, remove from the mold completely

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  18.cut Take a photo of the block, the front and back are evenly colored, and the internal structure is more delicate

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  19.Soften like a sponge Elastic

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  20. Decorate it in blocks to make it more beautiful.