Soy Milk Almond Chiffon Cake

OK, back to today's post. Baked this chiffon cake with soy milk and almond meal. The recipe was given to me by my blogger's friend Joceline with little adjustments. It is a soft and cottony cake with sprinkled of black sesame seeds in it. Definitely a healthy keeper cake.

Soy Milk Almond Chiffon Cake

• 100g Plain flour
• 2 tbsp Almond ground/meal
• 5 Egg yolks
• 25g Sugar
• 50g Canola oil
• 100ml Soya milk with Almond flavoured (reduced sugar)
• 1 tbsp Black sesame seeds, toasted
• Meringue
• 50g Sugar
• 5 Egg whites

Method:

Sift flour and almond meal together. Combine egg yolks and sugar in a bowl and mix well. Add oil and blend well. Add flour mixture and mix well with a hand whisk. Add 1 tablespoon black sesame seeds, mix well again and set aside.

Make meringue - Beat egg whites until foamy and slowly add sugar into it at low speed. Then continue beating at medium high speed until egg whites are glossy, with stiff peaks.

Gradually pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold mixture well.

Pour batter evenly into the ungreased chiffon cake pan (use a 18cm chiffon cake pan if you don't have the heart shaped pan). Gently bang the pan on the table top to release air bubbles .

Place cake in the pre-heated oven 165C and bake for about 35-40 minutes then switch oven to lower grill for 5 minutes.

When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan.

Once cake has cooled completely, carefully run a knife around the sides of the cake to loosen it.

I'm linking this post to Little Thumbs Up 'Soy Beans' theme