Eggs: 4 pieces
Cake flour: 90 grams
Soy milk: 100 grams
Corn oil, 50g White vinegar, a few drops Pumpkin seeds, appropriate amount Pour 100g of soy milk into a mixing cup. Add 50g of corn oil, heat in a microwave at medium-high power for 1 minute, remove and stir thoroughly to cool down to 70°C. Add 20g of taro paste. Stir evenly. Sift in 90g of low-gluten flour.
Stir in a Z-shape until no powdery lumps remain. Add 4 egg yolks to the batter. Continue stirring in a Z-shape until smooth. Do not overmix to prevent gluten development. In a clean, grease-free mixing bowl, add 4 egg whites. Place in the refrigerator for 5 minutes in advance, then add a few drops of white vinegar. Add 70 grams of granulated sugar in 3 portions. Beat with an electric mixer until stiff peaks form. Take one-third of the meringue and fold it into the egg yolk mixture, then pour the combined mixture into the remaining meringue and fold until well combined. Pour the prepared cake batter into an 8-inch mold, then tap the mold to release large air bubbles. Sprinkle pumpkin seeds on top. Preheat the oven to 150°C, and place the mold in the lower-middle rack.
Bake for 50 minutes. Upon removal from the oven, immediately tap the pan to release hot steam. Invert the cake to cool completely before unmolding.
