Make the soy milk (milk) mixture. Mix the egg yolks and soy milk (or milk) together to make 80 ml.
Make the egg yolk batter. Add the egg yolks and sugar to a bowl, and mix with a hand mixer. After it has turned white, mix in the soy milk from step 1 as well.
Switch to a rubber spatula. Add in the cake flour by sifting again, and mix together until white.
Make the meringue. Add the well-chilled egg whites to a separate bowl, and lightly whip with a hand mixer. After adding in the sugar, whip until peaks form.
Add a scoop of meringue from step 4 to the egg yolk bowl, and mix well. Add in the remaining meringue in two turns, and mix well so that there are no inconsistencies.
Pour in the batter from a high point. Stick in a toothpick and draw 2-3 circles, lightly drop the pan 1-2 times, and get rid of the large bubbles.
Place onto a cookie sheet and bake in an oven preheated to 170°C for 30~35 minutes. Flip it upside down immediately, and let cool on a cylindrical bottle etc.
After it has completely cooled, remove it from the mold. Refer to Recipe ID: 1933269 for how to remove it.
Story Behind this Recipe
I love oil-free chiffon cake! I used the entire egg for this recipe, as typical chiffon cakes only use the egg whites. I also added soy milk (or milk) to the batter. You can about half the 80 g of the castor sugar used in the egg yolk batter and meringue.
Reduce the amount of soy milk (or milk) to 40ml and replace with vegetable oil to make a regular rich chiffon cake with oil. By not whipping one of the egg yolks and adding it in with the soy milk (or milk), you will get an eggy and vivid yellow fluffy chiffon cake.