Please put parchment paper on the cake mold. Cut it about 2cm bigger than the circle, give it scissors, lay it on the bottom of the mold, and place the parchment paper on the side higher than the cake mold.

Separate the egg whites from the yolk. In a bowl, whisk together egg whites and 36g (3T) of sugar. When I lifted the foam with a whisk, I gave it enough foam to keep it steady.

Microwave butter and cream cheese for about 40 seconds and soften.

Add 24g (2T) of sugar to cream cheese and mix well.

Add melted butter to cream cheese and mix well.

Add starch, soy milk and egg yolk and mix well with a whisk.

If you make foam with a hand mixer, the particles are fine and smooth, but it's really hard to make foam with your hands. You have to mix it to the point where the batter has a whitish texture, but it's hard with your hands. They mixed it so that the texture didn't disappear immediately after the whisk passed. Add only half of the meringue and mix well so that the meringue does not clump together. I mixed it with a whisk.

Add the rest of the meringue and mix carefully with a spatula. Mix well so that the meringue does not lump together, as if cutting the meringue with a spatula and lifting the bottom dough with a spatula.

Pour the dough into a mold. And knock the cake mold several times on the floor to remove the bubbles. It's a detachable cake, so I wrapped the cooking foil around the cake mold to prevent the water from leaking. Pour water into baking pan and bake in medium heat for 60 minutes at 160 degrees.

I covered the top with parchment paper and baked it at 180 degrees for another 10 minutes. I feel this every time I bake, but the temperature and performance are different depending on the oven, so there is a slight time difference. You need to adjust the time to suit your oven. Remove the mold and remove the parchment paper when it is hot. That's how it's less subdued.

Instead of making napaju on the cake, I applied it instead of plum extract at home.