Soybean Milk Cake with kaya filling

Wow, I didn't realise that it's been more than a month since I last posted. May had been a very, very busy month for me. Mainly due to the college workload. But that's all over now! I've just officially began my semester break. Woohoo. 

For today, I shall be posting up a cake I made using soybean milk and lots and lots of egg whites.

Recipe borrowed from 85 Popular Classic Dishes by Seashore Publications. The original recipe actually includes black sesame seed, however, seeing that I didn't have any I omitted it totally from the recipe.

Ingredients

Part A

100ml soybean milk

60ml corn oil

Part B

150g cake flour

60g egg whites (approx. 2-3 eggs)

Part C

300g egg whites (approx. 7-8 eggs)

120g sugar

Method

Preheat oven at 180 Celsius

1. Warm soybean milk and oil in a pot.

2. Remove from heat and set aside.

3. Mix all ingredients in Part B gradually and alternately till well blended. Then, mix in Part A.

4. Beat ingredients in Part C using an electric mixer on high speed until it is firm and white.

5. Pour half of it into mixture of Part A and B. Mix well, and then add in remaining.

6. Pour batter into a greased baking pan, spread evenly.

7. Bake for about 45 minutes or until it is cooked.

8. Optional: When cake is cool, cut it horizontally into two equal pieces. Spread kaya evenly on each piece, put back together and serve by cutting into smaller slices.