Eggwhite Soya Cake 蛋白豆漿蛋糕

很好吃，真的很好吃♥

這蛋糕不用牛油，不用芝士，連雞蛋也只用了蛋白，讓人感覺很健康。單看整個蛋糕，就讓我覺得不捨得一刀切下，因為它是那麼的雪白 (雖然我有灑上可可粉來點綴).

吃進口，感覺綿綿的，就像吃着帶有豆漿味的cheesecake, 很喜歡 ^_____^

食譜用英文，方便大家 (",)

Ingredients:

❉ eggwhite 蛋白 x 3

❉ castor sugar 幻糖 40g

❉ soya 豆漿 60g

❉ corn oil 玉蜀黍油 35g

❉ super fined flour 特幻粉 50g

❉ corn starch 玉蜀黍淀粉 10g

Method:

*preheat oven at 160° 預熱烘爐160度*

1) mix well corn oil and soya, sift in flour n corn starch 把豆漿和玉蜀黍油攪拌勻均，然後篩進粉類

2)  beat eggwhite in a clean bowl, add in sugar in 3 batches, and continue beating until it reaches stiff peak 用乾淨無水滴的盆打蛋白，發泡后加入幻糖 (分3次), 然後把蛋白打至硬性發泡

3) fold in beaten eggwhite to soya mixture, by using a spatula, in 3 batches. 分3次把蛋白拌入豆漿混合物，用切拌式喔 (不能亂攪拌) 

4) bake for 20minutes 烘20分鐘

※i sprinkled some cocoa powder during the last 5 minutes baking 我在最后5分鐘才把蛋糕拿出灑上可可粉※

♥♥♥♥♥♥

The soya mixture

The egg white at stiff peak

兩個寶寶連續吃了兩片，老公吃了一片，說如果這蛋糕冷凍了應該會更好吃，然後就把其余的蛋糕送進冰箱了 (∩_∩)

Organic Soya Beancurd Pudding

After reading so many different different recipe of Laoban beancurd and beancurd pudding post on fb, i finally tried this: "soya beancurd pudding", which the recipe was found here.

I have followed the second recipe in ancoo's blog, and used Super Organic Soya Powder (instant one, different brand). I believe different brand of soya powder will give slight different of texture and color of the pudding.

Hubby and bb Megan love it, and this definitely something i would love to do again and again.

Note:
這是布丁的质感，不是豆腐花
The texture is pudding, not taufufa :)
To get smooth taufufa texture, will be another recipe, which need lesser ingredients and the method also easier.