Wednesday, 28 December 2016

‘Lego Friends’ Soy Milk Chiffon Cake (Non-reduced egg yolk recipe)

I made this very sweet ‘Lego Friends’ cake a while back for my friend’s lovely daughter. The colour palette followed the ‘Lego Friends’ theme closely – sweet pastel girly shades. 

For the yellow base cake, I used Soy milk chiffon recipe from ‘Unicorn’ Soy Milk Chiffon, but non-reduced egg yolk recipe because instead of a whiter cake, I required a yellow Lego cake, so here 5 egg yolks were used. The taste will be slightly more 'egg-y' than a reduced egg yolk recipe. My friend shared it was very yummy!

Soy milk chiffon (8-inch chiffon tube pan)
5 egg yolks
33g castor sugar
66g vegetable/corn oil
76 g soy milk
5g vanilla extract
80g Prima cake flour
Pinch of salt
20g soy milk powder
Few drops of yellow Gardenia yellow extract (or any yellow food coloring)

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 yolks 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. 
*The yellow colour wasn't as deep as desired, so I added a few drops of natural yellow food coloring (from Gardenia yellow).

6. Prepare meringue:

a. Using an 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.

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’).

*More sources and methods of natural food coloring can be found in 'Deco Chiffon Cakes' book (my 2nd chiffon book). 

For the blocks, I baked coloured chiffon cake batter in baking trays-lined with baking paper (both thick: 3-cm thick and thin: <1-cm thick). I cut out big square blocks from the 3-cm thick cakes, and smaller round circles from the thin cakes. Then I ‘glued’ the circles on the blocks using melted marshmallows. You can combine a few colours into one tray! I also cut out some butterflies and stars from the thin sheet cakes.

With lots of love,

*Sources of dried Gardenia yellow and blue pea flowers were bought by my MIL from Bangkok. Apparently it's common in markets there.

More Loving creations here:

Creative Chiffon Book 1

Creative Chiffon Book 2

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