Savory Soy Milk Box

First, prepare the ingredients for the chiffon cake.

First, separate the eggs, placing the yolks and the whites in separate bowls.

Add a little sugar to the egg yolks and stir.

Slowly add flavorless cooking oil and whisk with a egg beater until blended.

After the oil and egg yolk blend together, they form this emulsified state.

Sift in the low-gluten flour and mix well.

The state of the batter after mixing evenly should have no small flour particles. Then add the salt and mix it briefly.

Now let's whip the egg whites. Add the sugar to the egg whites in three portions, and beat the egg whites until stiff peaks form, which means the surface shows clear patterns and when you lift the whisk, two firm little peaks appear. Method for whipping egg whites: Add one-third of the sugar to the egg whites, first beat slightly with a whisk until large bubbles appear. Then add another one-third of the sugar and continue beating until the foam becomes dense. Finally, add the last third of the sugar and continue beating until stiff peaks form.

Add the previous egg yolk batter to the beaten egg whites in two parts, folding gently to mix evenly.

After mixing evenly, the cake batter is ready.

Line the mold with baking paper, pour in the cake batter, tap it twice to shake out the large air bubbles, and use a spatula to smooth the surface slightly. You don’t need to make it completely smooth, because you’ll be adding soy custard on top of the cake later, so you won’t see whether it’s smooth or not.

Preheat the oven to 180 degrees, put the cake batter in, and bake at 180 degrees with both top and bottom heat for 15 minutes, and it will be done. Pay attention to adjusting the temperature and time slightly according to the temperament of your own oven.

Quickly take out the baked cake, tear off the surrounding baking paper, and let it cool.

Next, let's make the savory soy milk custard sauce and prepare the ingredients in advance.

Beat the egg yolks while gradually adding 1/3 of the soy milk, stirring until well combined, then add salt and mix evenly.

Sift the low-gluten flour in and mix evenly.

After stirring evenly, the batter has no lumps.

Gradually add the remaining 2/3 of the soy milk while stirring, and mix evenly.

Pour the liquid into the pot and heat over the lowest heat, stirring constantly. The batter will gradually thicken and turn into a custard-like consistency. At this point, immediately turn off the heat.

Transfer the soy milk custard into a bowl.

Cream cheese softened at room temperature, lightly beat with a whisk.

While the soy milk custard is still hot, add it to the cream cheese in two batches, making sure it is hot, then beat it thoroughly until smooth and well combined, resulting in a soy milk mixture with a texture like frosting.

Transfer the soy milk into a bowl, cover its surface with a layer of plastic wrap, and put it in the refrigerator to chill for about 20 minutes.

You can start assembling the soy milk box now. Cut the cake according to the size of your box.

Place the cut cake base into the box.

Pour the chilled soy milk into a piping bag.

Start decorating the cake with any patterns you like~ You can layer them one by one.

The pattern has been mounted.

Two thick layers of soy milk on the cake~

Sprinkle with roasted almond slices, and it's done～Beautiful～You can also sift in roasted soybean powder.