Soya Milk Almond Cake

I wanted to bake a pumpkin cake for my colleague (70th Birthday) but could not find any pumpkins for 3 days, so I decided to bake this Healthy Soya Milk Almond Cake instead. I have made a few modifications to this recipe and I am glad that it turned out nice. 

Modification made:

1) This is a chiffon recipe but I wanted to experiment baking it in normal baking pan and it turned out sponge cake texture - still soft and nice.

2) I replaced sesame seeds with chocolate chips and tasted yummy and the kids love it.

Ingredients

100g Plain flour
2 tbsp Almond ground
5 egg yolks
25g sugar
50g canola oil
100g soya milk with Almond (reduced sugar)
2 tbsp of chocolate chips

50g sugar
5egg whites

Directions

1. Sift flour and almond ground together.
2. With a mixer, combine egg yolks and sugar. Add oil and soya milk, blend well. Add flour mixture and mix till just combined.
3. Beat egg whites until foamy and slowly add sugar till glossy and stiff peaks.
4. Gradually pour all the egg mixture into the meringue at low speed and then stop machine. Use a rubber spatula and fold mixture well.
5. Pour batter evenly into baking pan and gently bang the on the table top to release air bubbles.
6. Place in preheated oven 165 deg C and baked for 35-40mins. Leave the cake in the oven for another 5 mins. 
7. Once cake has completely cooled, carefully run a knife around the sides of the cake to loosen it.