A chiffon cake with a ginger kick and the rich flavor and aroma of soy sauce.
Cooking time
70 minutes
Calories
189kcal
Sodium
0.2g
- Nutrition facts are for one serving.
- This recipe makes one 17 cm (6.5 inch) chiffon cake.
Ingredients(Servings: 8)
Directions
- Dust a cake pan lightly with flour (extra).
- Sift together the cake flour, baking powder and cinnamon, then sift once more.
- Use a handmixer to mix together the egg yolks and 50 g (1.8 oz.) of granulated sugar until the mixture becomes almost white.
- Mix together the vegetable oil, soy sauce, ginger juice and 2 Tbsp of water.
- In a separate bowl, whip the egg whites, add in 30 g (1.1 oz.) of granulated sugar and whip further until a stiff meringue has been achieved.
- Blend (4) into (2) using a wooden spoon. Add in (5) and quickly combine the ingredients using a rubber spatula.
- Pour (6) into (1), and bake in an oven at 170°C (338°F) for about 40 minutes.
- Turn the cake pan upside down and allow to completely cool before removing.
- Divide the cake, then serve on plates with a side of the whipped cream and a sprinkle of cinnamon.
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