Sunday, 3 July 2016

'Kawaii Panda' Soy Milk Chiffon Cake (with Pandan)

I made this ‘kawaii panda’ Soy milk chiffon sometime back for a lovely friend. I loved Mr Bean’s soy milk chiffon so it was a matter time I tried out that flavour. If you like soy milk, this one is for you!

I will be sharing the soy milk chiffon without the pandan waves at the bottom as the waves will be covered in a new cookbook, Deco Chiffon Cakes (to be launched later part of this year). You may be happy to know that cute pandas (although a different version) will be in Deco Chiffon Cakes too!

My recipe again is closer to ogura cake and is a special reduced egg yolk recipe for lighter, softer texture. You can also substitute some cake flour with top flour for even lighter texture!

Soy milk chiffon (8-inch chiffon tube pan)

1 egg yolk
1 whole egg
33g castor sugar
66g vegetable/corn oil
76 g soy milk
5g vanilla extract
80g Prima cake flour (or 60g cake flour, 20g top flour)
Pinch of salt
20g soy milk powder

7 egg whites
75g castor sugar
¼ tsp cream of tartar

1. Dissolve soy milk powder in soy milk and mix well.

2. Preheat oven to 160°C. *Prepare a tray of water under the lowest rack (optional) - I usually use steam baking to control oven temperature.

3. Whisk egg yolk and whole egg with sugar until light, fluffy and well-mixed.

4. Add in oil and mix well. Then add soy milk and vanilla extract and whisk till well-combined.

5 Whisk in sifted cake flour and pinch of salt, and mix till well-combined.

6. Prepare meringue:

a. In a grease-free, dry metal bowl, using electric mixer, whisk egg whites with cream of tartar till frothy.

b. Add in ½ castor sugar for meringue and whisk at high speed till soft peaks form.

c. Add in rest of the castor sugar for meringue and whisk till firm peaks form, or just the point of stiff peak. Firm peaks give finer, softer texture.

7. Gently fold in meringue gently into egg yolk batter 1/3 at a time. *Fold in unidirectional, gentle strokes and do not overfold.

8. Pour the soy milk chiffon batter into an ungreased 8-inch chiffon tube pan till 2-cm from brim. Gently tap on counter top to remove air bubbles.

9. Bake at 160°C for 15 min, then 140°C for 40+ min, or until skewer inserted into centre of cake comes out clean.

10. Invert pan to cool on a wire rack completely.

11. Unmould the chiffon cake by hand (see video tutorial ‘Hand unmoulding Chiffon cakes for a clean finishing’).

*Optional: If you wish to make the pandan grass patch, spoon out 1 tsp egg yolk batter and add 1g pandan paste. Fold this into 2 tbsp meringue and pipe the grass patch before spooning in the rest of the soy milk chiffon batter.

Thankful it was well-received!

With love,

If you love Pink lemonade, here's recipe to a Pink lemonade chiffon cake (ombre)!

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