Recipe from "Fruity Cakes", Alex Goh
Ingredients A:
4 egg yolks
1/4 tsp salt
50g vegetable oil
40g soy milk
65g Japanese beancurd
Ingredients B:
100g low protein flour
1/2 tsp baking powder
Ingredients C:
4 egg white
100g sugar
1/8 tsp cream of tartar
Ingredients D:
1tbsp Poppy seeds
Method:
1. Mix (A) until well blended. Add (B) and mix well.
2. Whisk egg whites in (C) until soft peaks form. Then add sugar and cream of tartar. Continue whipping until stiff.
3. Take 1/4 of the meringue and mix with the above egg yolk mixture from step (1) until well combined. Add the remaining meringue and fold well.
4. Add (D) and mix well untill well combined.
5. Pour the batter into 22cm angel food cake tin. Bake at 170 deg C for 40 minutes.
6. Immediately invert it after taking it out from the oven and let it cool.
7. When it is cool, remove it from the mould.
