Internet-famous Japanese Soy Milk Box Cake (Super Detailed Version)

Prepare the raw materials, separate the egg whites and yolks, and place them into clean, dry, oil-free mixing bowls. Pour the milk and salad oil into a mixing bowl and stir in a 'Z' shape until evenly mixed, until tiny bubbles form on the surface, indicating emulsification is complete.

Sift in the low-gluten flour, make a 'Z' shape, and mix evenly.

Add the egg yolk and stir in a 'Z' shape until smooth and creamy.

Divide the powdered sugar into three portions and add them to the egg whites, beating until soft peaks form. (First, use a hand whisk at low speed to beat the egg whites until they form fish-eye bubbles, then add 1/3 of the powdered sugar. Next, continue using an electric mixer at high speed to beat until the volume of the egg whites doubles, then add another 1/3 of the powdered sugar. Then, continue using the electric mixer at medium speed until slight peaks appear, then add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until lifting the whisk forms a hook-shaped peak.)

Take 1/3 of the egg white meringue and add it to the egg yolk batter, then use a rubber spatula to fold it in evenly.

Pour it back into the meringue, and continue to mix evenly using a folding technique with a rubber spatula, until not a trace of egg white is visible and the batter is smooth and delicate.

Pour the batter into the baking pan, use a spatula to slightly smooth it out, and then tap it twice.

Place it into a preheated oven, bake at 165°C with both top and bottom heat for 20 minutes.

After the cake roll comes out of the oven, drop it from a height to release the heat. When unmolding, place a sheet of parchment paper on the cooling rack and directly turn the cake roll onto the parchment paper. Remember to cover the top with parchment paper to prevent it from drying out. Once cooled, divide it evenly into 8 slices.

After the cream cheese has softened to room temperature, whisk it over a bowl of hot water with a manual hand mixer until smooth.

Add sugar to the egg yolks and mix evenly.

Sift the cornstarch into the egg yolk mixture and stir evenly with a whisk.

Pour the soy milk into a saucepan and heat over low heat until it boils, then turn off the heat.

Pour the soy milk into the egg yolk batter in three portions, and stir evenly with a manual whisk. Remember to stir evenly each time before adding the next portion of soy milk.

After mixing evenly, pour the soy milk and egg yolk mixture back into the milk pan and heat over low heat. During heating, continue to stir constantly with a hand whisk to prevent burning. Keep heating until the whisk leaves a trace and the soy milk and egg yolk mixture becomes thick.

Let the prepared soy milk paste and egg yolk paste cool, then add them in two batches to the cream cheese that was just whipped until smooth, and mix them evenly. This is the soy milk layer.

Add all the powdered sugar to the cream and whip together until it reaches a piping consistency.

Prepare the sliced cake pieces, and put the soy milk filling and cream into piping bags. The cream filling can be used with a piping tip, or it can be put directly into a piping bag with a round tip cut.

Next, start assembling the soy milk box. First, place a piece of cake at the bottom layer.

Squeeze into the soy milk paste.

Squeeze on a layer of cream.

Sprinkle a layer of roasted soy bean powder.

Repeat once more, that's enough. Place the cake slice, squeeze in the soy milk paste, spread a layer of cream, and finally sprinkle roasted soybean powder on top.

The prepared soy milk box tastes even better if eaten after being refrigerated for three hours.