It’s becoming a trend these days for pastry chefs to come up with soy cakes and desserts! The pastry brigade at Hotel Armada whipped up this lovely soy cheesecake for us to try when Stephanie Ong, Kit and I went for lunch.
We all agreed soy lends a smoother, more mousselike texture to cakes, and helps dense cheesecakes become lighter and fluffier.
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