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Monday, June 16, 2008

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

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


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

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~~


Aimei said...

Hi Rei! Thanks for posting this up! I'll try it soon! Btw, your chiffon all looks very nice. I used to fail terribly such that when I overturn it, the whole cake dropped out. Nowadays I don't have this problem. However, usually towards the end of baking time, say 5 minutes earlier, the top started to deflate and when I unmould it after cooling, the top which had shrunk (becomes bottom now) had been compacted. :(

Any reason why? Did i overbake it? When the top part rise, it looked perfect, but towards the end, it just deflated.

Rei said...

Aimei : Hi, thanks for popping by. :) When the cake drops out when you overturn the pan, means it is underbaked. There are 2 reasons why the top starts to deflate towards the baking time and during cooling.

1) The oven temperature is too hot. Thus causing the cake to expand to its maximum size to fast, too early. This will result in premature shrinkage in the oven.

2) In normal circumstance, the cake will deflate once it comes into contact with the cooler air outside the oven. If the cooling is too rapid, the top will become compact. I would suggest cooling it in the oven (open the oven door slightly) before taking it out straight from the oven. This will reduce the 'shock' the chiffon cake has to go through. Ahaha~

I am in the midst of consolidating the problems faced in baking chiffon cakes. Hope it will be useful to you.

Aimei said...

Hi Rei,

Thanks so much! Yeah maybe you are right! Cos my oven is rather hot. I often have to turn my pan or place it at lower shelf to prevent from burning despite checking the temperature. I have been baking alot and chiffon cake is just one that I can't have success with. :)

Big-Girlicious said...

Hello rei rei...very beautiful cake!!

can i ask u where did u get ur soy flour? thank u!

Rei said...

Big-Girlicious : Hi thanks, I got them from Phoon Huat. Soy flour is also available at some supermarkets at the organic food section.

Big-Girlicious said...

thank u very much rei rei! i will try it out with 40g of soy flour and 60g of cake flour...wat do u tink of it?

Simonne said...

Wanna ask does this cake got a lot of air pocket?
Also, once u added flour into the soymilk mixture, does the batter looks like a dough ?
I wanted to make this is normal cake pan

Anonymous said...

Hi Rei

I tried to follow your recipe today but unfortunately the cake turned out to be too dry.

It was already too dry when i tried to mix Group A and Group B ingredients together, even when I have added 200g of Soy Milk instead of 180g. I tried adding another 30g of soy milk but the cake turned out to be too dry. The only difference from your recipe is that I used 150g of cake flour instead of 110g of cake flour and 40g of soy flour.

Also I noticed there is also a harden layer at the top of the cake which I have nvr come across when i bake other favour chiffon cake.

Appreciate if you can advise.

Hwee Choon

Rei said...

Hi Hwee Choon, first I need to determine if you are the recipe without egg yolk or with egg yolks. Next, when I tweaked the recipe, I have taken soy flour's water absorption into consideration. Thus, amount of soy flour should not be substituted directly with cake flour. Should you use 150g of cake flour, you would need an additional egg to support the cake structure. Substituting egg yolk can be quite tricky as it contains water and fats.

I would like to know if you have added corn oil on top of the 230g of soy milk. Assuming you added these 2 liquids, your hydration ratio is about 53.6%, which will result in a very moist cake. It shouldn't be dry.

The top layer you were refering to is after being inverted?

Anonymous said...

HI Rei

Thanks for the quick response.

Initially For group A, I used 200g soy milk, 30g castor sugar, 50g corn oil and 1/2 tsp vanilla essence. For group B, I used 150g Cake flour and 1/2tbsp baking powder. No yolk was used. When I added the flour into group A, the consistency of the patter was very "solid" as in it's not as liquid as the patter I always have when baking chiffon cake. And I dont think it's possible to fold in the egg white to the mixture. So I added in another 30g of soy milk.

230g of soy milk is excluding the 50g of corn oil.

The top layer is before the cake is being inverted as in the side that is direct contact with the heat and not the cake pan.

Anonymous said...

Hi Rei

By the way, I did not say that 230gm of soy milk is too dry. What I meant was, your recipe of 180gm of soy milk is too dry after adding the flour. And if I read correctly, your recipe did not include any egg yolks and I did not mention that I added any egg yolks.

Hope this is clear for you.

Thanks and regard
Hwee Choon