1. Make the cake first. Weigh the ingredients in the main ingredients separately, and note that the eggs should be refrigerated in advance.
2. emulsification. Pour soy milk into a clean basin and add corn oil for emulsification.
3. Sift in the cake flour, and use a manual whisk to stir it back and forth until there is no dry flour.
4. Divide the eggs. Take an oil-free and water-free egg beater, put the egg yolk directly in the batter bowl, and put the egg white in the egg beater, and put it in the refrigerator.
5. Mix the batter. Pump by hand, press the zigzag mixing method, mix the egg yolk and batter evenly, remember not to stir in one direction to avoid tendons.
6. Take out the refrigerated egg whites, add a few drops of white vinegar, and beat them on a low speed until they are soaked. Add one-third of the sugar. At this time, preheat the oven at 150°C for 10 minutes.
7. When beaten at medium speed until the egg whites are fine, continue to add one-third of the sugar.
8. Add the last part of sugar when the egg whites have lines.
9. Finally, hit at a medium speed until the wetness becomes a big hook.
10. Take one-third of the egg white and add it to the egg yolk paste and mix well.
11. Then pour it into the egg white bowl.
12. Use hand pump and spatula to stir evenly and stir evenly. Remember to stir thoroughly from the bottom to prevent egg yolk paste from remaining on the bottom of the basin.
13. Pour the cake batter into a gold pan covered with greased paper and smooth the surface with a scraper. I used an 11-inch deep pan. Put it into the middle layer of the preheated oven, heat up to 150 degrees and lower to 135 degrees, and bake for about 25 minutes.
14. Take out the baked cake body, shake it slightly on the table, buckle it upside down on the greased paper baking net, remove the greased paper underneath, and then cover the cake body to prevent the cake from drying out.
15. Put 60 grams of sugar into the 3 egg yolks in the auxiliary materials, and stir until the egg yolks are emulsified and white.
16. Sift in 45 grams of cake flour and 15 grams of cornstarch
17. Sift in cake flour and cornstarch.
18. Add 300 grams of soy milk at one time and stir until it becomes smooth.
19. Put it on the stove and heat it on a low heat, stirring constantly to avoid sticking to the bottom of the pot, turn off the heat until the soy milk is thick, let it cool, and put it into a piping bag with the larger 8-tooth piping spout.
20. Add 15 grams of sugar and whipped cream to the piping state, put it in a piping bag, and keep it in the refrigerator.
21. The cake body is cut according to the size of the box. My box is small at the bottom and capitalized in the middle, so the size of the cake slices are also different.
22. Then the cake slice was divided into two layers from the middle, because the 11-inch golden plate I used, the cake slice was too thick.
23. Take a smaller piece of cake and place it at the bottom of the box.
24. Take out the whipped cream, cut a piping bag, and squeeze a layer of cream on the bread slice.
25. Squeeze a layer of soymilk sauce, squeeze whatever the pattern is, then sift a layer of cooked soy flour.
26. Repeat the cake, cream, soymilk, soy flour, soymilk box once again, put it in the refrigerator for 2 hours to eat the best.
Tips:hint:
1. The temperature and time of baking the cake can be set according to your own oven;
2. After refrigerating, the taste will be better.
