Soybean flour chiffon cake

Tag: Bake  
Difficulty: 3/5 ★★★☆☆  
Servings: 3

Mode Reference

Mode: Bake  
Temperature: 150°C  
Time: about 45 minutes

Nutrition Analysis (per 100g)

Energy: 171.8 kcal  
Carbohydrate: 7% | 3.4g  
Protein: 17% | 7.1g  
Fat: 76% | 14.4g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

• Egg yolk: 60g
• Milk: 64g
• Corn oil: 44g
• Cake flour: 65g
• Soybean flour: 15g
• Lemon juice: 3g
• Egg white: 140g
• Caster sugar: 64g

Cooking Steps

Step 1/6

Prepare the ingredients according to the required ingredients, separate the egg whites and yolks and set aside;

Step 2/6

Add corn oil to pure milk and mix evenly, then add separated egg yolk and mix evenly. Add sifted low-gluten flour and soybean flour and stir to form egg yolk paste;

Step 3/6

Add sugar to the egg whites in three batches and beat until straight peaks form;

Step 4/6

Add the egg yolk paste to the beaten egg whites and mix evenly;

Step 5/6

Pour the batter into a tinfoil bowl or an 8-inch cake mold and knock out any air bubbles. Then place the tinfoil bowl on the baking sheet and; set the Mode Reference settings on the appliance, preheat if needed, then After preheating is complete, place the baking sheet on the second level of the machine and start cooking immediately;

Step 6/6

After cooking is completed, invert and cool, then unmold and serve.