How to make apple soy milk chiffon cake

With fresh ingredients and proper cooking methods, you can enjoy the deliciousness of the dishes. The dish of Apple Soy Milk Chiffon Cake only needs to be simply steamed, then drizzled with sauce and served with a bowl of fragrant rice. It is an absolute match with rice. Foodies can use their own imagination to add coriander for flavor and decoration.

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

2. While placing the egg yolk, filter the soy milk and prepare the other ingredients

3. Start beating the egg yolks! If it is summer, just let it warm up. If it is autumn or winter, you can heat the egg yolks in water at about 40° for a while, then beat them, add one-third of sugar, and beat until the color turns white.

4. Sift in low-gluten flour and salt. Remember not to stir excessively (to prevent the batter from forming gluten). Stir evenly until there is no dry powder.

5. Add soy milk and salad oil and mix well.

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

7. Add the beaten egg white to the egg yolk paste three times and mix evenly (do not stir in circles, otherwise the egg white you have worked so hard to beat will be defoamed). Cut the mixed cake batter as shown in the picture.

8. Pour the cake batter into the greased mold from 30cm away and sprinkle with apple cubes (or raisins) cooked with vinegar and sugar.

9. Put the cake batter in the middle layer of the oven at 130 degrees for 20 minutes, then transfer to 150 degrees for about 25 minutes (the data is for reference only, it really depends on the temper of your own oven, so don't be careless when baking). Bake until the aroma comes out, the cake rises to the highest point and then drops slightly, and the color reaches your desired level, then turn off the heat and take out.

10. After taking it out of the oven, shake the cake down from 15cm to shake out the heat (this way the cake will not shrink easily) and then turn it upside down on the baking rack. Wait until the cake is completely cooled, remove from the mold, and start eating (๑´ڡ`๑)

For ourselves and our families, it is better for us to cook at home. The recipe of apple soy milk chiffon cake is easy and anyone can learn it easily.