Finished dish photo of Soybean Flour Chiffon Cake

Soybean Flour Chiffon Cake

Made with roasted soybean flour, the quality of the ingredients is extremely important for this chiffon cake. If the soybean flour is good enough, the aroma fills the entire room while baking, and the cake has a rich soybean flavor when eaten. Conversely, if the quality of the soybean flour is mediocre, the baked cake will taste bland and have a coarse texture. 15 cm hollow chiffon mold size.

Ingredients

Eggs3 pieces (small, shell weight less than 150g)
Neutral Cooking Oil35g
Soy Milk50g (or 47g water)
Cake Flour10g
Roasted Soybean Flour40g
Granulated Sugar35g
Starch10g

Steps

1

Prepare ingredients: separate the egg whites and yolks. Measure the oil and soy milk into one bowl, and add the egg yolks. Measure the cake flour and soybean flour together, no need to sift unless there are lumps. Measure the sugar and starch together for whipping the egg whites.

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2

Whip the egg whites to a coarse foam. Add all the sugar and starch in one go and continue whipping. No need to add in batches.

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3

Whip to a state between soft and stiff peaks. When lifting the whisk, the tip of the meringue should form slight hooks without drooping. Set aside the whipped egg whites.

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4

Without cleaning the whisk, blend the oil, soy milk, and egg yolks together until emulsified.

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5

Add the dry ingredients and mix a few times by hand before using a mixer to blend quickly. This prevents the dry ingredients from flying out.

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6

Take about a third of the meringue and mix it evenly with the batter.

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7

Pour back into the remaining meringue and mix thoroughly by folding.

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8

Pour into the mold, holding the middle chimney as you tap the mold on a table to release large air bubbles. Preheat the oven and bake at 170°C for 30 minutes.

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9

After baking, tap the mold on the table and invert to cool.

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10

Tastes better after resting overnight (although fresh out of the oven is delicious too). If waiting overnight, cool it completely, wrap with cling film along with the mold, and unmold before eating. It's delicious even when eaten plain.

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11

Optional: Whip heavy cream with a bit of black or brown sugar until 60-70% stiff, drizzle on the cake, then sprinkle with roasted soybean flour for extra flavor.

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12

I've tried many brands of soybean flour, and this is the best one with the richest aroma. Take note of it, though it might be hard to find.

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Cooking Tips

1. The key is the soybean flour; it should be roasted for better aroma. Raw soybean flour lacks flavor. Different soybean flours vary greatly in aroma. Buy good quality soybean flour for a fragrant chiffon cake. 2. It's strongly recommended to buy pre-made roasted soybean flour rather than making your own. Home appliances can't grind the flour as fine as commercial ones, which affects the batter's consistency and could result in a rough-textured cake. 3. Soy milk is optional. Use it for convenience if available; otherwise, substitute with 47g of water without significant difference. The flavor mainly comes from the soybean flour. 4. For a 17 cm mold, scale the recipe proportionally to use 4 eggs. For an 18 cm mold, use 5 eggs. Adjust baking temperature and time accordingly.