Soy Milk Almond Chiffon

(A) 5 eggs yolk
      1/2 tsp salt
      120g soy milk w/Almond
       60g vegetable oil
       45g sugar

(B) 120g cake flour
      2 tbsp almond ground
      1/2 tsp baking powder

(C) 5 egg whites
      45g sugar

Directions:

1. Mix (A) until well combined
2. Add in (B) & mix well again to smooth batter
3. Whisk (C) till bubbles start then gradually add in sugar & whisk till meringues reaches stiff peak
4. Fold 1/3 of the meringue into egg yolk mixture.  Transfer all the folded batter into the remaining meringue & slowly fold in until well combined.
5. Transfer batter into pan; bang the pan a few times & tapping to release any bubbles trapped within
6. Bake at preheated oven 150 deg C for 55-60 mins.
7. Immediately remove from oven; bang the pan on the counter a few times & invert to cool down completely before removing from pan.
8. Gently press & remove with hands.