Ginger Chiffon Cake

A delicious ginger chiffon cake enhanced by the rich flavor and aroma of soy sauce.

Cooking time
70 minutes
Calories
189kcal
Sodium
0.1g
  • Nutrition information is for one serving.
  • Makes on 17cm (6.5 inch) chiffon cake

Ingredients(Servings: 8)

70g (2.5 oz)

3/4 tsp

to taste

3

80g (3 oz)

2 Tbsp

1 Tbsp

1 Tbsp

4

100ml (1/2 cup)

a pinch

Directions

  1. Sprinkle cake pan lightly with flour (separate from amount above).
  2. Sift together flour, baking soda and cinnamon, (repeat twice).
  3. With a hand-mixer, mix together egg yolks and 50g (1 3/4 oz) of granulated sugar until mixture is foamy and whitish.
  4. Blend together salad oil, soy sauce, ginger juice and 2 Tbsp of water.
  5. In a separate bowl, beat egg whites until stiff, then fold in 30g (1 oz) of granulated sugar. Continue beating until egg whites form a stiff meringue.
  6. With a wooden spoon, combine oil and soy sauce mixture (4) to flour mixture (2). Stir in meringue (5) using a rubber spatula.
  7. Pour cake mix (6) into cake pan (1) and bake at 170C (340F) for around 40 minutes.
  8. Turn pan upside down onto a plate to remove cake. Set aside and allow to cool completely.
  9. Slice into single servings and top with whipped cream and cinnamon.