Soy Milk Box Cake

Separate the egg whites and egg yolks, and set aside the egg yolks. Keep the egg whites in the refrigerator for later use, which will help with whipping.

Add milk and corn oil into the container, stir evenly until fully emulsified, and there are no oil stars floating on the surface.

Sift in the low-gluten flour and stir with a manual egg beater in a z-shape until no dry flour is incorporated.

Add the egg yolk and continue to make a z-shape and mix evenly. Set aside the batter.

Beat the egg whites: Add a few drops of lemon juice, salt, and sugar to the refrigerated egg whites. Beat the sugar at low speed first, then beat at medium-high speed until it is eight minutes. Use a whisk with a small curved hook when lifting it.

Put one-third of the egg whites into the reserved batter and mix evenly with a spatula.

Pour the mixed batter into the egg whites and mix evenly with a spatula. Be careful not to over-mix to avoid defoaming.

Pour the mixed cake batter into the 28x28 mold, shake it a few times to eliminate large air bubbles.

Preheat the oven in advance to 155 degrees for 28 minutes.

After taking it out of the oven, shake it a few times to release the heat, then let it cool and set aside.

Mix egg yolks and sugar evenly.

Sift in low-gluten flour and cornstarch and mix evenly.

For 25g of sugar-free soy milk powder, first add 50g of room temperature water and stir to dissolve, then add 150g of hot water and stir evenly.

Slowly pour the soy milk into the egg yolk batter, stirring while pouring.

Sift into a milk pot, heat over low heat until thick, add cream cheese, stir evenly (you can beat it with an electric egg beater to make it more delicate), and keep in the refrigerator for later use.

Cut the cake body into the size of a box.

Whip the whipped cream.

Layer the cake: a layer of cake, a layer of cream, a layer of soy milk sauce, stacked one after another.

Finally, sprinkle with a layer of soybean powder.