Soy Milk Chiffon Cake

I was on a baking frenzy and baked 3 cakes on Saturday. Bear with me as I put up the recipes one by one. I was blog hopping when I saw post about Soy Sponge Cake. It reminded me of the Soy Chiffon Cake I made before I set up this blog. Since childhood days, I associated soy milk or soybean milk as a breakfast beverage. Usually the hawkers will only sell soy milk and bean curd in the morning and by noon, most of the soy milk stalls will be closed. Apparently, the short shelf life of freshly made soy milk is the reason behind this. However, these day, pasteurised soy milk is easily available at supermarts or mini-marts.

If you are lactose intolerant, you can drink soy milk as an alternative. There are also soy formula milk available for babies who are lactose intolerant. Besides protien, it contains Polyunsaturated fats and Monounstaturated fats that are good for the heart. It is also said to reduce the bad cholesterol in the body (source : wikipedia). You can actually make soy bean milk at home or even tofu. I have not explored into this area yet, perhaps those who have tried are willing to teach me? Alright, back to the cake. Previously, what I have done is making some adjustments to my chiffon cake recipe. I used 110g of cake flour, 140g soy milk (unsweetened), 40g corn oil, 80g sugar and 1-1/2 tbsp of soy flour. The result was alright however, I do not intend to revisit this recipe this time.

My parents just went for their blood test, while mom's report was alright, but dad must have been rather lax on his diet and his report showed it. Keeping that in mind, I hope to create a low cholesterol or a cholesterol-free cake for them. It's Father's Day so I made them a Soy Chiffon Cake, minus the egg yolks. While the texture is rather soft and fluffy, the cake is sort of weighed down by the amount of soy flour and milk I used. It did not achieve the usual height I have for the other chiffon recipes. You see, I was kind of obsessed with the yolks substitution. Soy flour can be used to replace eggs in a vegan cake recipe. 1 egg yolk is about 18g, As I am still using a spring scale, I rounded it up to 20g. I was trying to make up for the absence of the yolk. I experimented with 10g of soy flour and 10g of water to get the texture that looks like the egg yolk consistency. Therefore, for 4 egg yolks, I will be using 40g of soy flour and 40g of soy milk. I don't know why but somehow I jotted it as 30g of soy flour and 30g of soy milk on top of the initial 1-1/2 Tbsp of soy flour. Thank goodness for this mistake! Else I will be blogging this as soy pancakes.

Anyhow, The cake turned out rather well but still needs some tuning. Taste-wise, how do I put it? Well, it tastes like soy milk, it smells like soy milk, you know you are eating a soy milk chiffon cake. This yielded a richer soy tasting cake than my previous version. This is what I did.

Soy Milk Chiffon Cake (Yolk Free)
Ingredients
(A)
180g Unsweetened Soy Milk (I used Sobe)
30g Fine Sugar
1/4 tsp Salt
50g Corn Oil
1/2 Tsp Vanilla Essence

(B)
110g Cake flour
40g Soy Flour
1/2 tbsp Baking powder

*Sift

(C)
5 Egg Whites
50g Fine Sugar
1/2 Ttsp Cream of Tartar

Method
1) In a bowl, using hand whisk, whisk (A) till incorporated.

2) Add (B) and mix well.

3) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks. Add in sugar gradually and beat till stiff peaks.

4) Fold in 1/3 of the whites into the mixture using a rubber spatula till incorporated. Pour the mixture to the remaining egg whites and fold in gently till incorporated.

5)Pour into a 21 cm chiffon tube pan. Level the batter with a spatula. Bang the pan on the table to get rid of bubbles.

6) Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.

7) Turn down the temperature to 160 deg.C and bake for 20mins.

8) Reduce the temperature to 150 deg.C and bake for 10mins. Insert a skewer to check if the cake is done. Remove the foil and bake for another 5 to 10mins to brown the surface.

9) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

*Note : Mixture (A) will be heavier than your regular egg yolk batter. This is normal due to the extra soy flour used.

**Note : Perhaps I should just replace some of the cake flour with soy flour (toying with idea of 90g cake flour and 30g soy flour) to get a lighter cake. Disregard the yolks entirely and stick to 140g of soy milk.

I'm biased so my vote doesn't count, I actually like the smell and taste of it. IH is not receptive to new flavours so his vote is neglible. Most importantly, my parents liked it. Whichever version you decided to try out and let me know the outcome alright?

Let's experiment! じゃね～～