This is a rather simple sponge cake recipe, the only difference is the addition of soy flour, which you can get from most baking supply chains (I got from Phooon Huat). The method involves whisking whole eggs with sugar to light and fluffy (method as you would to a normal sponge cake recipe), then comes the folding of flour and melted butter.
The cake was soft and fluffy, with a slight tinge of soy flavour. I added some red bean paste to some of the mini muffins but all sank to the bottom of the muffin! I have forgotten that the batter is thin and fillings would not stay in the centre. :P They taste equally soft and moist after refrigeration. But I might consider not to reduce the sugar so drastically next time as I think they could be sweeter.
85g All purpose flour
55g soy flour
2/3 tsp baking powder
140g castor sugar (I reduced to 110g)
1 tsp vanilla essence
70g butter melted
- Sift both types of flour and baking powder into a mixing bowl.
- Beat eggs and sugar in another mixing bowl until light and fluffy (about 15 minutes). Add water and vanilla essence to egg mixture.
- Fold in flour mixture, then melted butter and blend well.
- Grease 6-8 small cake tins. Fill each tin with batter until 3/4 full. (according to original recipe)
- Bake in a preheated oven at 180°C for 17 minutes or until a skewer inserted into the centre comes out clean.
- Remove from oven and place on a wire rack to cool before serving.
Note: This recipe is a rather big serving and you might want to consider halving it if you are not making alot or your oven is not big enough. I would not recommend baking it in different batches as the air from the beaten eggs will start to deflate after whisking and staying in room temperature for too long. I was able to make 44 mini muffins size.
Ok, with still half packet of soy flour, I will 'create' my own soy chiffon soon! ;)