Ginger Chiffon Cake
A chiffon cake infused with a ginger kick and the rich flavor and aroma of soy sauce
70min
179kcal
200mg
- Nutrition facts are for one serving.
- This recipe makes one 17 cm (6.5 inch) chiffon cake.
Ingredients(Servings: 8)
Directions
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Dust a cake pan lightly with flour (extra).
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Sift together the cake flour, baking powder and cinnamon powder, then sift once more.
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Use a hand mixer to mix together the egg yolks and 50 g (1.8 oz.) of the granulated sugar until the mixture becomes almost white.
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Mix together the vegetable oil, soy sauce, ginger juice and 2 Tbsp of water.
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In a separate bowl, whip the egg whites, add in the remaining 30 g (1.1 oz.) of granulated sugar and whip further until a stiff meringue has been achieved.
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Use a wooden spoon to blend (4) into (2). Add in (5) and use a rubber spatula to quickly combine the ingredients.
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Pour (6) into (1), and bake in an oven at 170 C (338 F) for about 40 minutes.
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Turn the cake pan upside down and allow to completely cool before removing.
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Cut the cake, then serve on plates with a side of the whipped cream and a sprinkle of cinnamon.
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