Almond Soy Milk Sponge Cake

A soft soymilk sponge cake added with a little toasted almond flour and topped with some almond slices. The almond slices gave the cake some crunchiness while you bite into the soft cake 

Ingredients

Fresh Egg, 54~56g each, cold

.

[A]

10g rice bran oil 

10g unsalted butter

[B]

25g top/cake flour 

5g almond flour, toasted at 150°C for 3 min

3g corn flour/starch

1g milk powder

[C]

28g reduced-sugar soy milk

5g golden syrup/honey

1/2 tsp vanilla extract

[D]

2 egg yolks

[E]

2 egg whites

Pinch of low-sodium salt/2g lemon juice

14g fine sugar

14g raw sugar/fine sugar

3g corn starch 

[F]

5g almond slice for topping 

Pan size: 199x73x65mm paper cake pan

Directions

1. warm [A] till reaching 75 to 80°C.

 2. Mix [A] with [C] till no liquid oil can be seen.

3. Mix in [B] mixture into a thick and sticky paste.

4. Mix [D], one by one, into a smooth paste. Let the yolk batter set aside.

5. In a clean, dry and oil-free mixing bowl, beat egg whites of [E] till frothy before adding low-sodium salt, followed by both sugars. Beat the meringue till reaching firm peak stage. Sprinkle corn starch over and mix using an electric mixer for a few seconds

6. Take about 1/4 of meringue to mix with the yolk paste till smooth. 

Pour the mixture back to mix with the remaining meringue into a smooth batter.

7. Pour the batter into the cake pan and bang to get rid of air bubbles.

8. Arrange [F] almond slices over the top layer.

9. Bake at middle rack of a preheated oven toaster at 150°C for about 30 minutes, or till the cake is cooked through.

10. Dropped the cake with pan thrice, invert over a cooling rack for about 1 hour. Cut and enjoy 😊