50g UNISOY™ Soy Milk Powder
50g Unsalted Butter
75g Japanese Tofu
250g Cream Cheese
200ml Water

150g Egg Yolk
1tsp Vanilla Essence
40g Corn Flour
60g Low Protein Flour

250g Egg White
135g Sugar
½ tsp Cream of Tartar
¼ tsp Salt

Snow Sugar – Little


  1. Combine (A) in a pot. Set up a double boil and melt mixture.
  2. Add in beaten egg yolks and salted flour and corn flour. Mix well (keep warm at 60°C).
  3. Fold (3) and (2) together.
  4. Lay baking paper on the base and side of tin (6” x 2” round tin). Pour mixture from (4) into tin.
  5. Steam bake at 200°C for 10 mins (when surface is dry and changes colour) then switch to 160°C and bake for another 35-40 mins).
  6. When cake is cooled, sprinkle snow sugar on it.