Soy milk cake

Soy milk cake

Overview

I don’t know what to call it, but this cake is purely for using up the remaining egg whites from making desserts. Replacing the milk with soy milk, there is no egg yolk, and the taste is a bit tougher than chiffon, but it is very refreshing and the color is more eye-catching. If you eat too much soft cake, you will be pleasantly surprised by the different textures. A modified version of angel food cake.

Tags

Ingredients

Steps

  1. Add the salad oil in portions to the soy milk and stir evenly.

    Soy milk cake step 1

  2. Add sifted low-gluten flour and cornstarch, mix well and set aside.

    Soy milk cake step 2

  3. Add the sugar to the egg whites in three batches and beat until dry peaks form.

    Soy milk cake step 3

  4. Add a small amount of meringue into the batter and mix evenly.

    Soy milk cake step 4

  5. Use a spatula to mix the batter and meringue evenly in three batches.

    Soy milk cake step 5

  6. Pour the mixed batter into a baking pan lined with greaseproof paper, smooth the surface and shake out any air bubbles. Place in the preheated oven at 160 degrees for about 18 minutes.

    Soy milk cake step 6

  7. Take out and let cool.

    Soy milk cake step 7

  8. Cut into pieces and spread with blueberry jam.

    Soy milk cake step 8

  9. Finished product

    Soy milk cake step 9