Soya Bean Chiffon Cake

I probably mentioned before that I don't like changing recipes. So when I want to attempt a new flavour, I just mess with the trialed and tested recipes that worked for me. Sometimes it takes more than a few tries to get it right but when everything falls into place, the sense of satisfaction is beyond description.

The idea of a soya bean chiffon cake came from Keiko Ishida's Okashi (don't ask me if she's original though) but I am hesitant to use her soya bean chiffon recipe because I tried another flavor of her chiffon recipes yet its texture didn't turn out as soft as we're used to. Another day perhaps, but for now, I'll just stick with the recipe I've been using all along.

Soya Bean Chiffon Cake (yields 21cm tube tin)

(recipe mashed together with Richard Goh's recipe and Keiko's idea)

Mixture A
     5       Egg Yolks

   20g     Brown Sugar
   20g     Castor Sugar

Mixture B
   60g     Corn Oil
   70g     Soy Milk
   

Mixture C

   50g     Plain Flour

   30g     Corn Flour

   30g     Kinako Powder

Mixture D

     5       Egg Whites

   80g     Castor Sugar

Preheat oven to 170ºC
1. Whisk (B) till homogeneous and reserved. Sift together (C), whisk briefly and reserved.


2. Using a whisk attachment, whisk (A) at maximum speed till colour turns pale and volume has doubled.

3. Reduce the speed of mixer and slowly add in (B) till incorporated. Add in (C) and whisk till batter is thick, smooth and lump-free. Transfer batter to another bowl, wash and clean mixer thoroughly.

4. Using the whisk attachment, whisk the egg whites till almost soft peaks and gradually add in the sugar. Stop whisking when meringue turns glossy and just reaches stiff peaks.

5. Gently stir in 1/3 of the meringue into the batter to lighten the mixture before folding in the rest with a very light hand. I highly recommend using hands. If uncomfortable, any other apparatus will work. Spatula, whisk or wooden spoons. Contrary to popular sayings, you can fold in, stir in, cut in, clockwise, anti-clockwise, it doesn't matter as long as you maintain a gentle touch, it will work. 

6. Sharply rap the bowl against the counter top a couple of times to release trapped bubbles before pouring into the tube tin.

7. Place the cake at the lowest possible rack and bake for 45-55mins till cake has domed.

8. Immediately turn the tin over and elevate it using a bottle/funnel and let cool completely. 

9. When completely cooled, insert a sharp knife and go around the sides to release the cake. Try to use one swift movement and keep the blade as close to the tin as you can. Repeat the same for the bottom of the cake. 

Thoughts: Maybe the Kitchen God or the Baking Goddess was on my side that day, the recipe which I put together worked like a charm. Soft and spongy texture with a smooth, crack-less top. It tastes less of the soy milk flavour we are used to and more of the fragrant Kinako powder, which is made from grounded roasted soya beans. Comparatively, it is milder and more subtle than peanut powder. It can be purchased from Japanese grocery stores such as Daiso or Meidi-ya at Liang Court.

The interesting thing is that the flavour actually intensified after sitting overnight at room temperature, as if like ageing macarons, allowing for flavours to mature. The delicate nutty flavour is pleasing on the palate (even for someone who dislike peanuts) with just a slight hint of soy milk aftertaste. Wash it down with a cup of hot green tea... Ahhhh... Life is good. 

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