Ingredients
| 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
Method
- Combine (A) in a pot. Set up a double boil and melt mixture.
- Add in beaten egg yolks and salted flour and corn flour. Mix well (keep warm at 60°C).
- Fold (3) and (2) together.
- Lay baking paper on the base and side of tin (6” x 2” round tin). Pour mixture from (4) into tin.
- 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).
- When cake is cooled, sprinkle snow sugar on it.
Recent Comments