When I first saw the Tofu chiffon posted by Sonia, the Nasilemak lover, I was struck with awe and wondered how tofu would taste in a cake. Bookmarked straightaway of course, but only found time to experiment with it lately. None of my family members who tasted the cake believed that it was tofu chiffon until I convinced them that tofu was one of the main ingredients that went to create this marvellous cake.
Tofu aka soybean curd originated in ancient China. It's made by curdling fresh hot soymilk with a coagulant. It's low in fat, calories and cholesterol free. Also a good source of high quality protein as well as iron, calcium and magnesium. Tofu is rich in isoflavones and isoflavones helps reduce the risk of osteoporosis, breast and prostate cancers. Although tofu is bland in taste on its own, it has the ability of absorbing flavours of any ingredients that has been added to it. This tofu chiffon cake is soft, smooth and delicious and credit must go to Sonia for sharing this recipe. Thank you, Sonia.
This tofu chiffon was really soft and delectable and I used sweetened soymilk since Sonia said that her hubby remarked that it wasn't sweet enough. Moreover, I've increased the recipe a bit to fit my 23 cm chiffon cake tin.
(Tofu chiffon cake adapted from NasiLemakLover.blogspot.com with modifications)
Recipe for Tofu chiffon cake
(A) 4 egg yolks
15 gm caster sugar
55 ml corn/canola oil
(B) 106 gm tofu, mashed finely
55 ml soymilk (sweetened but sugar reduced)
(C) 100 gm superfine flour
(D) 4 egg whites
80 gm caster sugar
Black sesame seeds or poppy seeds - optional
- Cream (A) till pale, thick and creamy.
- Add in (B), mix well.
- Fold in (C) and mix till no lumps, set aside.
- Beat egg whites till frothy, gradually add in the sugar in batches, mix well. Continue beating till egg whites are stiff but not dry. (When the whisk is removed and inverted, the egg white residue does not fall off).
- Fold egg whites into the egg yolk mixture with a handwhisk till well combined.
- Add in sprinklings of black sesame.
- Pour mixture into an ungreased 23 cm chiffon cake tin.
- Bake in preheated oven @ 180 deg C for about 45 mins. or till golden brown.
- Invert cake immediately on a wire rack to cool completely before unmoulding from the tin.
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