Saturday, 10 December 2016

‘Unicorn’ Soy Milk Chiffon Cake


This kind of cute unicorn cakes have been trending! I finally made a chiffon cake version for my dear niece’s birthday! The sweet pastel colours and design are inspired by her =). Our kids love soy milk, so I thought to make the chiffon cake soy milk flavour that’s healthy and yummy.

I used a reduced egg yolk recipe for whiter cake. I previously shared whipping up large volumes of meringue was a breeze with my new assistant Kenwood Chefsense. This time I tried out whipping half the volume of egg whites (7 egg whites). No problem at all too and such a breeze! The meringue whips in 2 minutes!

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
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. Using an electric mixer (here Kenwood Chefsense), 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’).


White ‘Horn’: Roll a swissroll into the shape of a horn by tightening on one end of the swissroll and then make cuts.

Pastel coloured ‘Hair’: Combination of baking chiffon cake in flowers mould, using flowers plunger and making diagonal cuts on chiffon cake pops.



Closer look at the final chiffon unicorn!


With lots of love,
Susanne


Thanks so much for those who came for the Popfest event! It's been a great learning experience and journey for me and I'm thankful for so many people!





11 comments:

  1. Hope to see more photos on how to make the shapes.

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    Replies
    1. Thanks! Sorry I assembled in a rush as kids were around. Will try to take pics of the plunger and molds and add in later. Thanks =)

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  2. I tried to find your book at popular ,so sad to said I can't get in at so many outlet in Alor star and sugai petani.W here can I get it

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    Replies
    1. Thank you, you can get it from Naiise in Malaysia.

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  3. Hi Suzanne, the horn and the pastel hair is it from the same batter?

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    Replies
    1. Thanks pastel hair is from rainbow chiffon batter.

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    2. Thanks pastel hair is from rainbow chiffon batter.

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