Cake Flour: 100g
White Sugar: 50g
2. Start the dry/wet soy milk function. After more than ten minutes, the soy milk will be cooked and an alarm will sound.
3. Filter the soy milk and set aside the thick liquid. 4. Separate the egg yolks and egg whites. 5. Add 10 grams of granulated sugar to the egg yolk bowl. Whisk until uniform and the sugar is completely dissolved. 6. Add the soy milk and mix well. 7. Gradually add 40ml of corn oil, blending the egg mixture and oil into one. 8. Sift the low-gluten flour twice into the bowl. Mix until smooth, forming a ribbon-like egg yolk batter. 9. Add a few drops of lemon juice to the egg whites. Beat at low speed until large bubbles form. 10. Add 40 grams of fine sugar in three batches, beating at medium speed. 11. Beat until stiff peaks form, approximately 90% whipped.12. Take one-third of the egg white and gently fold it into the egg yolk batter until evenly combined.
13. Pour the mixture back into the remaining egg whites, add black sesame seeds, and quickly fold until uniform. 14. Pour the batter into the mold, tap it on the counter a few times to release air bubbles and smooth the surface. 15. Preheat the oven to 150°C. Place the mold on a baking tray, position it on the second-lowest rack, and bake for 60 minutes. 16. Once baked, invert the cake to cool slightly before removing it from the mold.
