Soy Milk Cake
Rich in soybean aroma, refreshing without being greasy, moist, and soft—this is a true masterpiece of East-meets-West fusion.
中文
English
Estimated Time
- Preparing 20 min
- Cooking 45 min
Nutritions / Serving
-
Energy319 kCal
-
Carbs28 g
-
Protein5 g
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Fat22 g
Serves 6. Not included in nutritions:
Ingredients
Cake Base
- Cake Flour 50 g
- Roasted Soybean Flour 10 g
- Cooking Oil 40 g
- Egg 4 pc
- Unsweetened Soy Milk 55 g
- Granulated Sugar 50 g
Soy Milk Custard Cream
- Egg Yolk 2 pc
- Corn Starch 20 g
- Granulated Sugar 55 g
- Unsweetened Soy Milk 300 g
- Unsalted Butter 25 g
- Whipping Cream 150 g
Preheat the oven to 170°C (340°F). Line a baking tray with parchment paper and separate the egg whites from the yolks.
In a mixing bowl, sift in the pastry flour and roasted soybean flour. Then, sequentially add the vegetable oil, unsweetened soy milk, and egg yolks, stirring after each addition until the texture is smooth and uniform.
Use an electric mixer at the highest speed to beat the egg whites until the bubbles become dense and fine, then switch to medium-high speed. Add the granulated sugar in three batches, beating for at least 30 seconds after each addition to ensure the sugar dissolves. After the final addition, switch to medium-low speed and continue beating the meringue until it is smooth and delicate. You can beat it to soft or medium peaks (when the whisk is lifted, the peak should curve over or stand straight with a slightly curved tip).
Fold one spatula-full of meringue into the yolk batter until well combined, then pour this mixture back into the remaining meringue and fold gently until uniform. Pour into the prepared mold and smooth the surface. Bake in the preheated oven for 25–30 minutes. Once removed, place it directly on a wire rack to cool completely.
In a small saucepan, whisk together the egg yolks, cornstarch, granulated sugar, and a pinch of salt. Add the unsweetened soy milk and stir until combined. Heat over low heat while stirring constantly. Once the surface foam disappears and the liquid begins to thicken, turn off the heat immediately. While hot, add the unsalted butter and stir until completely smooth and glossy. Transfer to a container, cover with plastic wrap (pressed directly against the surface), and refrigerate for 3–4 hours until completely chilled.
Add granulated sugar to the whipping cream and beat until thickened. Add all of the chilled soy milk custard and continue beating until the mixture is smooth and uniform.
Cut the cake sheets according to the size of your container. Assemble by layering the cake and the custard cream. Finally, pipe decorative dots on the surface. Refrigerate for 2 hours, then sprinkle with roasted soybean flour before serving.
Discussion
Following the order of ingredients mentioned in Step 2 will help you achieve a smooth, lump-free yolk batter.
If you are making this as a “box cake,” the meringue can be beaten to either soft or medium peaks. Avoid stiff peaks, as they tend to create lumps during mixing and are harder to incorporate evenly.
During the custard-making process, keep the heat low and stir continuously. Turn off the heat as soon as the liquid thickens; the residual heat from the pan will finish the cooking to the desired texture.
As it sits in the fridge, the cake absorbs moisture from the cream, making the texture more dense and velvety while allowing the flavors to meld beautifully. The roasted soybean flour is essential for that signature aroma, so try not to omit it.
If you want to make this into a standard round cake, you can follow any basic chiffon cake recipe—just replace the milk with unsweetened soy milk and swap about 5–10g of the pastry flour for roasted soybean flour.