Salad layered soy milk cake

Overview

A sweet and sour dessert cake. I really like its sweet and sour taste. It’s great to have for breakfast!

Add powdered sugar to egg yolks.
Mix well.
Add corn oil to soy milk and low flour and stir evenly until there is no grainy batter.
Pour the egg yolk batter into the baking pan.
Heat up and down to 150 degrees and bake for 15 minutes.
Add a little vinegar to the egg whites, add powdered sugar in three batches and stir until neutral peaks form.
Add the protein paste part to the soy milk paste in two batches.
Finally, mix the protein paste and soy milk paste and mix evenly from the bottom up.
Line a baking sheet with cake paper and pour the batter into the baking sheet! Shake gently to defoam the surface.
Put it in the oven and bake it at 160 degrees for 45 minutes. Each oven brand is different in size, and the temperature and time set are also different!
The egg yolk is waiting to be cut cold, and a layer of salad dressing is spread on the surface.
Place the egg yolks onto the surface of the cake.
Just cut into pieces!
Cut into pieces, perfect finished picture!