Dark Sugar Soya Chiffon Cake

Ingredient

Method

75g veg oil 75g LP Flour, sifted 90g biogreen soya powder 5 B egg yolks 60g sifted dark sugar 100g milk 1/2 tsp salt 5 B egg whites 70g sifted dark sugar 1/2 tsp cream of tartar

1. Beat egg whites until frothy before adding cream of tartar and continue to beat until foamy before gradually adding sugar. Beat to medium peaks form. 2. Beat egg yolks and sugar until light, continue add in veg oil, milk and salt and beat until well. 3. Add the flour and soya powder into the yolk batter and mix until just incorporated. 4. Next add 1/3 of meringue into yolk mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently until well combined. 6. Pour into 20cm prepared tin and bake at 170C for 60 minutes or until golden brown and springs back when lightly pressed. 7. Remove from oven and allow wait 5 minutes before unmoulding and allow to cool completely on a rack before slicing.