Soya Milk Chiffon Cake

I realised I am addicted to baking chiffon cakes! Though I have been saying that I would not be baking chiffon cakes for a long long time, I still cannot resist the urge to bake one whenever I see a lot of eggs lying around in the fridge. Haha. There are endless flavours you can experiment in baking a chiffon cake! Furthermore, I love that you can just eat it plain after baking without the need to making creams or using fruits to dress it up. It is so convenient! The excuse for baking a chiffon cake this time is I am going to my teacher’s place for a gathering. I can bake a chiffon cake and give it to her! Smart idea right? The flavour I am baking this time round is soya milk.

Recipe with Pictures

Makes one chiffon cake (20 cm chiffon tin)

Ingredient list:

For the Egg Yolk Batter:

• 80g of egg yolks (about 5 eggs, weighing about 65g each)
• 30g of caster sugar
• 100ml of soya milk (I would prefer using fresh soya milk but the shops were closed by the time I went to buy. Hence, I used packaged soya milk this time.)
• 115g of cake flour
• 1 tsp of baking powder
• 60ml of vegetable oil (I used canola oil)

For the Meringue:

• 210g of egg whites (about 5 eggs, weighing about 65g each)
• 80g of caster sugar

My Oven Settings:

150°C; top and bottom heat; about 45 minutes, then reduce the temperature to 140°C and continue to bake for another 15 minutes
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

1. Measure the required amount of egg yolks in a mixing bowl and add in sugar. Using a whisk or a spatula, stir continuously until all the sugar has dissolved and the mixture becomes lighter in colour.

2. Add 1/3 of the soya milk into the egg yolk batter. Then sift in 1/3 of the flour and all the baking powder. Mix well.

3. Repeat Step 2 till all the milk and flour have been added and mixed well. Ensure that there are no pockets of flour in the batter.

4. Stir in oil then set aside.

5. In a separate bowl, beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peak.

6. Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).

7. Fold the remaining meringue into the egg yolk batter in two batches till well combined.

8. Pour into a ungreased chiffon pan when done and drop the pan two to three times from about 10 cm high to remove any large air pockets.

9. Bake in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.

10. When your cake is done, remove it from the oven and invert it immediately until it cools.

11. Unmold the cake from the pan.

Recipe Only

Comments:

I cannot really taste any traces of soya milk in this cake. Perhaps, it was because I used pre-packaged soya milk? Maybe I would try with fresh soya milk next time and add in a tsp of vanilla bean paste for additional fragrance. Otherwise, the cake still looks tall and beautiful!

Recipe Source: Adapted from Coffee Chiffon Cake