# Fourth Baking Contest and is Love to Eat Festival# Soy Milk Cake

Name: # Fourth Baking Contest and is Love to Eat Festival# Soy Milk Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 20g corn starch; 250g protein; 60g Soy milk; 85g Salad oil; 60g White sugar; Some Blueberry jam

by Daughter of heaven

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I don't know what to call it, this cake is purely to consume the protein left over when making desserts. The milk is replaced with soy milk, without the egg yolk, the taste is tougher than Chifeng, but it is refreshing and the color is more eye-catching. If you eat too much soft cake, you will be pleasantly surprised if you change the texture. An improved version of angel cake. "

Ingredients

# Fourth Baking Contest and is Love to Eat Festival# Soy Milk Cake

1. Add salad oil to the soy milk in portions and mix well.

# Fourth Baking Contest and is Love to Eat Festival# Soy Milk Cake recipe

2. Add sifted low-gluten flour and cornstarch, chop and mix evenly.

3. Add white sugar to the egg whites in three times and beat them to a dry foaming state.

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

5. Use a spatula to cut and mix the batter and meringue evenly.

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

7. Take out and let cool.

8. Cut into pieces and spread with blueberry jam.

9. Finished product

Tips:
This batter is relatively dry, and it is not easy to defoam when mixed with meringue in small amounts and multiple times. The filling can be replaced with any jam or bean paste filling you like.