看到很多人都疯狂做戚风蛋糕。。我心痒痒很久了，曾失败了两次就停止了很久。看到家里的戚风模都快要长满灰尘了，加上最近看到pityoon的戚风作品，我忍不住了，再次挑战。打开雪柜，只有豆奶，哈，我就来个豆奶戚风蛋糕。我要谢谢pityoon还有董夫人哦！你们的食谱太棒了！我。。我。。我终于成功了！
我现在的心情是超开心的！蛋糕超蓬松，用手轻轻压还会听到水份很饱足的滋滋声，而且吃了不觉得干干的，我好喜欢，尤其是豆奶的芳香更是让老公一口气吃了好几片。老公的赞赏让我沾沾自喜，还彻夜带了几片给孝敬爸妈（老人家都比较喜欢吃戚风蛋糕），虽然我知道他们都睡觉了。隔天一早，爸妈就给我拨电话过来，说100分啊！呵呵呵。。
材料A：
蛋黄 4粒
豆奶 115ml
粟米油 70ml
盐 1/4茶匙
糖 40g（我减了10g，只用30g）
自发粉 150g
材料B：
蛋白 5粒
糖 50g
塔塔粉 1/4茶匙
做法：
1。先倒入蛋黄，糖和油在搅拌碗内。
2。加入其他A的材料，如豆奶，盐和自发粉。
3。用手将A搅拌均匀，置放一旁备用。
4。将B的蛋白用搅拌机打发至硬性发泡。
5。把1/3的蛋白加入蛋黄糊搅拌均匀后，再将A和B一起拌匀。
6。倒入蛋糕模（戚风蛋糕模20cm），以160度烘烤50分钟。
7。出炉后让它反扣，冷却后才将蛋糕取出。
备注：
1。我用的豆奶是Yeo’s Soyrich包装，Original口味，所以已经有16g的糖。
2。如果用的是无糖豆奶的话，可以照着原本食谱，用40g的糖。
我爱吃，跟心爱的他一起寻找幸福的味道。虽然是个工程师，但我却喜欢逗留在厨房。。玩烹饪。希望可以把好吃的，爱吃的，带入厨房，营造恋人食谱，让他吃出幸福的滋味。
May 2, 2012: Bundle of Joy Has Arrived…
April 15, 2012: 幸福优酪乳小蛋糕 Lovely Low Fat Yogurt Cupcakes
April 11, 2012: Teow Chew Fish Slice Congee 潮州鱼片粥
April 9, 2012: Peanut Butter Cupcakes 花生奶油小蛋糕
April 7, 2012: Low Fat Yogurt Cupcakes 松软的优酪乳小蛋糕
August 21st, 2010 at 11:38 am
这个我给101分！
August 21st, 2010 at 12:19 pm
this look perfect!
August 21st, 2010 at 7:36 pm
好好吃, 好鬆軟的感覺!
August 21st, 2010 at 9:52 pm
我不是很爱豆奶
这个会很重豆奶味吗
August 21st, 2010 at 10:38 pm
哇，好棒啊。。没想到豆奶也可以弄蛋糕，还弄个高难度的威风蛋糕。。想问问，食谱里的豆奶是有糖还是无糖？
August 21st, 2010 at 11:38 pm
哇。。好美的戚风蛋糕哦～
August 22nd, 2010 at 12:12 am
好吃！好吃！
August 22nd, 2010 at 12:13 pm
Thanks Sonia!
嗯lock，松松软软的，请你吃哦，不要客气。。
pynnlee，我用的豆奶是包装Yeo’s Soyrich，我个人觉得味道不错，做出来的蛋糕奶味飘香，如果你家人喜欢，不妨试试看，你也尝试一片，或许你会爱上他哦！
小丸，哈，我也是第一次用豆奶做蛋糕，出来效果还挺满意的。很抱歉，我的食谱注明不是很清楚，我更改了。我用的原味豆奶，已经有着16g的糖。如果用的是无糖豆奶的话，可以照着原本食谱，用40g的糖。
谢谢你哦娇娇，你做的威风才是美，我的算可以过关啦，嘻嘻嘻！
阿捷baby，姐姐很开心哟，你一直说还要还要，好吃好吃，哎哟，开心到疯了。。还有你的妈咪也说好吃哦！
August 24th, 2010 at 7:07 am
过来拿好吃到有100分的豆奶蛋糕食谱, 谢谢分享. 还有要请教你怎样把4至5张相片集中在一张相片中呢? 就好像你豆奶蛋糕的其中一张这样, 请大师指教.
August 24th, 2010 at 11:07 pm
hommy，100分威风好吃吗？呵呵呵，我臭美了。
关于照片的制作，我用photoscape弄成的，非常简单。你可以到谷歌找一找，下载就可以派上用场了。
September 4th, 2010 at 5:34 pm
hi carol.
ask you a ques.
the sponge cake that i did was not really soft inside there.i’d have follow the way u did and step by step.i wonder what was the problem.the egg white i had mix it with the hand mixer until it get bubbly.hear you soon.=)
September 4th, 2010 at 5:38 pm
hi carol,
ask you a ques,
the sponge that i did was not really soft inside there.
i’d have followed the way u did n step by step from ur recipe.
it turns out nice from the outer part but inside the sponge just not so soft.i wonder whats the problem with my step.
hope to hear from u soon.=)
September 4th, 2010 at 9:45 pm
nn，it could be due to the reason that the egg white is not beaten into expected fluffy texture. You may refer to this link for beating egg whites tips and hints
Or it could also be due to the temperature setting. As you mentioned, the outlook looks okay, perhaps you can try to reduce the temperature, let the cake bake longer.
Good luck…
January 4th, 2011 at 1:22 am
Hi Carol, I am here to ask you a silly question….Is it necessary to use chiffon mould to bake chiffon cake coz I don’t have the mould
January 4th, 2011 at 9:51 pm
Karina, don’t worry, not necessary need to use chiffon mould, I had use chiffon recipe for a birthday cake… It turned out nice.
January 5th, 2011 at 1:35 pm
yeah Carol really nice. I followed exactly your recipe and bake two chiffon last night. My family members thumbs up for the chiffon especially the soy chiffon =) thanks ya