Baking #96: V-SOY Multi Grain Soya Bean Milk Chiffon Cake (22cm)

Baked two chiffon cakes today in order to clear the large eggs which I bought last Sunday. Baking chiffon cakes is the easiest way for me to clear the eggs as big amount of eggs are required to make a 22cm chiffon cake. The bigger the cake is, the more eggs it will require.

Baked a V-SOY Multi Grain Soya Bean Milk Chiffon Cake as I wanted to clear this particular soya bean milk. The milk was too sweet to be drank on its own. So, I thought why not using it to make a chiffon cake since I found a recipe in which I could make use of it.

So, this was the soya bean milk which I used. It has a thicker consistency compared to the usual soya bean milk from Vitasoy, Drinho or Yeo’s. I quite like this soya bean milk at first but eventually I find it too sweet.

V-Soy Multi Grain Soya Bean Milk Chiffon Cake (adapted from Singapore Home Cooks by May Chong)

Without further ado, let’s get started with the ingredients and directions!

Ingredients:

• 7 egg yolks
• 40g fine granulated white sugar *30g*
• 1/4 tsp salt
• 45g corn oil
• 60ml soya bean milk
• 110g self-raising flour *cake flour*
• 7 egg whites
• 1/2 tsp cream of tartar
• 120g fine granulated white sugar *70g*

Directions:

1. In a clean mixing bowl, mix dry ingredients – cake flour and salt together. Set aside.
2. In another clean mixing bowl, beat egg yolks with 30g of white sugar until pale and creamy.
3. Add in corn oil and mix well.
4. Pour in soya bean milk and mix well.
5. Sift in flour mixture and mix well until no flour lump could be seen.
6. In another clean mixing bowl, beat egg whites with cream of tartar until frothy.
7. Gradually add in 70g of white sugar in three batches until it reaches stiff peaks stage.
8. Gently fold in one third of the meringue into the soy bean milk batter and repeat the same with the remaining two thirds of the meringue until no white streak could be seen.
9. Give the bowl a few taps on the kitchen worktop to break the air bubbles trapped inside the batter.
10. Pour batter from a height into an ungreased 22cm chiffon pan and bake in a preheated oven of 160 degree Celsius for approximately 60 minutes or until an inserted cake tester comes out clean.
11. Invert the cake immediately when removed from the oven for approximately two hours or until cool enough to be unmoulded.

So, this was how the cake looked like on the inside when sliced. Thankfully, there weren’t much big holes as compared to my previous bakes. The holes were minimal and small in sizes. Unfortunately, the texture of the crust was rather dry this time. Taste wise, not distinctive and it pretty much tasted like basic chiffon cake.

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