If you’re looking for a unique dessert that’s both delicious and dairy-free, look no further than the Soy Milk Custard Cake!

This delightful cake combines the rich flavors of custard with the lightness of a sponge cake, all while being completely plant-based.

Perfect for gatherings or a cozy night in, this recipe is sure to impress your friends and family!

Why Soy Milk?

Soy milk is an excellent alternative to traditional dairy milk, offering a creamy texture and a subtle nutty flavor. It’s packed with protein and is lower in calories than whole milk, making it a healthier choice for many.

Plus, it’s perfect for those who are lactose intolerant or following a vegan lifestyle. In this recipe, soy milk plays a crucial role in creating that luscious custard flavor while keeping the cake moist.

Ingredients You’ll Need

To whip up this scrumptious Soy Milk Custard Cake, gather the following ingredients:

For the Cake:

• 3 egg yolks

• 40g corn oil

• 55g soy milk

• 70g low gluten flour

• 3 egg whites

• A few drops of lemon juice

• 35g white sugar

For the Soy Milk Sauce:

• 2 egg yolks

• 35g white sugar

• 20g corn starch

• 10g low gluten flour

• 170g soy milk

• 50g cream cheese

• 150g whipping cream

• 15g additional white sugar

Baking Instructions

1. Preheat your oven to 150°C (302°F). This temperature ensures a gentle bake that will keep your cake fluffy.

2. In a bowl, mix the egg yolks with corn oil until well combined. Gradually add the soy milk and sift in the low gluten flour. Mix until smooth.

3. In another bowl, whip the egg whites with lemon juice until soft peaks form. Gradually add sugar and continue whipping until stiff peaks form.

4. Fold the whipped egg whites into the yolk mixture gently to maintain that airy texture.

5. Pour the batter into a baking mold and bake for about 45 minutes or until a toothpick comes out clean.

The Creamy Sauce

While the cake is baking, prepare your soy milk sauce. Whisk together egg yolks and sugar in a saucepan, then add corn starch, flour, and soy milk. Cook over medium heat until thickened, then stir in cream cheese until smooth. Finally, fold in whipped cream for an extra layer of richness.

Serve and Enjoy!

Once your cake has cooled, slice it up and drizzle that creamy soy milk sauce over each piece. The combination of fluffy cake and velvety sauce is simply irresistible! Whether you’re serving it at a party or enjoying it solo, this Soy Milk Custard Cake is bound to become a favorite in your dessert repertoire. Happy baking!