The recipe was adapted from my Facebook friend Patsy Yama's soya milk brown sugar chiffon cake. "Adding brown sugar syrup to soya milk and soya bean curd is a common practice in Malaysia", shared Patsy.
My daughter ranked this cake top of the list of steamed cake she likes
*\(^o^)/*
Yield: one 14 cm round cake
Ingredients
2 eggs, separated, room temperature
50g fine sugar
50g fine sugar
1/8 tsp cream of tartar
50g soya milk, unsweetened
50g soya milk, unsweetened
1 tsp condensed milk
10g vegetable oil
10g vegetable oil
70g top flour
1 tsp corn flour
1/4 tsp baking powder
1/4 tsp baking powder
20g dark brown sugar
1 tsp hot water
A few drops of dark soya sauce, to add colour (optional)
材料
2粒 蛋，蛋白蛋黄分开
50ｇ 细糖
1/8 小匙 塔塔粉
50ｇ无糖豆浆
1小匙炼奶
10ｇ食油
50ｇ低筋面粉
1 小匙 太白粉
1／4小匙 泡打粉
20 g 黑糖
1 小匙 热水
1~2 滴 黑酱油，增添颜色 （可免）
Directions:
1. Line a 14cm cake tin with parchment paper. Set aside.
把一个14cm的蛋糕模铺上不沾粘烘烤纸。
2. Mix top flour and corn flour with baking powder using a hand whisk.
将低筋面粉, 太白粉与泡打粉混均。
3. Mix dark brown sugar with hot water. Stir to mix. Set aside.
将热水加入黑糖混成糖浆，待用。
4. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 1/2 minute.
以高速将蛋白打成泡沫状，大约需1/2分钟。
将电动打蛋器减速至最低，先加塔塔粉，再分三次将糖加入蛋白中。待混均，再以高速打发蛋白至湿性发泡，大约1到2分钟。当举起打蛋器，蛋白的尖角会弯曲。最后以低速打1/2到1分钟，让蛋白更细密。
6. Add in egg yolks, one at a time, to the egg white batter and mix well.
加入蛋黄，混均才加入另一颗蛋黄。
7. Start to boil a small pot of water, to be ready for steaming the cake later.
可开始煮热水于一锅中。
8. Sieve in the flour mixture, in 3 lots, to the batter and mix using the whisks removed from the electric mixer. Stop mixing once no big lump of flour can be seen. This is to prevent deflating the batter too much and too fast.
将面粉混合料分三次筛入蛋糊中，用打蛋器以手操作混合。避免过度搅拌以致蛋糊过早消泡。
如果蛋糕糊还有些许粉没关系，等一下混入豆浆时，可消除。
9. Pour soya milk, condensed milk and vegetable oil in a bowl. Add the mixture, in three additions to the batter using the whisks. Mix well with the surface layer before giving a thorough mix of the batter using a spatula, scrapping the side and bottom of the mixing bowl up. While scrapping and mixing, try to bang the mixing bowl a few times to get rid of trapped air.
Similarly, try to mix the batter with minimum mixing time.
将豆奶、炼奶和油先倒入一个碗中。再慢慢的倒入面糊上，用打蛋器轻轻的和上层的面糊混均才做整体混合。最后一面轻敲钢盆，一面用刮刀从底部将面糊翻上，直至面糊细滑无汽泡。
10. Take 1/2 of the batter, about 130g, to mix with the dark brown sugar paste from (3). Add a few drops of dark soya sauce to darken the colour of the batter, optional.
Pour the batter slowly into the lined cake tin.
取1/2份蛋糕糊与（3）的黑糖浆混合，再倒入已铺防粘纸的蛋糕模。
11. Pour the remaining 1/2 of the soya milk batter, slowly onto the dark brown sugar batter.
Give the cake tin a few hard sturdy jerks to get rid of trapped air parcel in the batter.
随后再倒入剩余的蛋糕糊。敲蛋模数次以铺平蛋糕糊和震掉汽泡。
12. Put a steamer stand into the pot with boling water. Lower the cake tin into the pot. Steam the cake at medium high temperature for 10 minutes. Then reduce the heat to medium low for another 8 minutes.
将蒸架放入滚着沸水的锅，放入装着蛋糕糊的蛋糕模，用中高火，蒸10分钟，再转中小火，蒸8分钟直至蛋糕熟透
13. Insert a thin stick into the middle of the cake to test the readiness of the cake. If the cake is done, remove from the pot. Before transferring the cake to a cooling rack, give the cake and tin 2 to 3 bangs on the work top. This helps to prevent the cake from excessive shrinking.
插入竹签查看蛋糕是否已熟。在将蛋糕移到架上降温前，趁热将蛋糕连同蛋糕模摔在台面2～3次，这有助避免蛋糕缩小太多。
14. Allow the cake to cool in the tin for about 5 minutes before transferring to a coolingl rack.
让蛋糕在蛋糕模中降温5分钟，再除去蛋糕模，放在架上继续降温。
15. When the cake has completely cool down, cut and serve :)
等蛋糕完全降温后，切片食用。
Recipe adapted from my FB friend Patsy Yama.
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