| Ingredient | Method |
A- 60ml soya bean milk
- 50g cream cheese
- 25g butter
B- 70g flour
C- 4 egg yolks
- 40-50g blueberry jam
D- 4 egg whites
- 80g sugar
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1. cook (A) over double-boiler until well blended and it thickens.
2. remove it from double-boiler. Add (B) and mix until smooth.
3. Add (C) and mix until well combined.
4. whip the egg whites in (D) until foamy. Add in the rest of the (D) ingredients. Whip until stiff. Add it into the cheese mixture from step 5. Fold in by hand until well incorporated.
6. Pour it into 20cm chiffon pan. Do not grease the pan.
7. Bake at 180C for 40-45 mintues. Remove it from the oven. Invert the pan and let it cool upsaide down.
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