Caramel Soy Milk Chiffon Cake

Caramel Soy Milk Chiffon Cake

1. Caramel syrup: 10g of invert syrup can be added with a little boiled water, diluted, and cooled for later use.

2. Add 10g of sugar to the egg yolk and beat until white.

3. Add salad oil and beat evenly with a manual whisk.

4. Add soy milk and continue to beat evenly.

5. Add the caramel puree and mix well.

6. Add the sieved low powder, cut and mix evenly to form an egg yolk paste.

7. Add 35g of sugar in three times and beat until there are small curved corners to form a meringue.

8. Take one third of the meringue and add it to the egg yolk paste, cut and mix evenly.

9. Pour the batter from the previous step back into the remaining meringue, cut and mix evenly.

10. Pour it into a 6-inch mold from a high place, and shake out large bubbles.

11. Put the last layer in a preheated 140° oven, place it on the baking tray, bake for about 35 minutes, turn 170°, and bake for about 25 minutes.

Tips:

The baking time depends on the temper of your own oven.