Healthy Tofu Chiffon Cake

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I saw an interesting recipe using Tofu recently and was wondering what other recipes I could use with Tofu, as Tofu is a very nutritious and healthy food.  I did some more research, and thought I should try out the Tofu Chiffon Cake that seems interesting and relatively easy.  My recipe below is adapted from Nasi Lemak Lover.

To drain the Tofu of it’s liquid, I placed the Tofu inside a cloth bag that Chinese generally use for brewing soup (or you can use cheesecloth).  It is very effective in squeezing out the excess liquid from Tofu.

I added some design to make the cake look more interesting.  I have also made slight adjustment to the recipe to increase the Tofu usage (to 100gms or 110 grams of smashed tofu, drained of liquid) and the soy milk amount for a stronger and hopefully more intense tofu taste.

The resulting Tofu Chiffon Cake is soft, cottony and spongy, it has a distinct Tofu smell and taste.  It also has a mild sweetness.  I can taste some slight distinct “Tofu” in the Chiffon cake, very cleverly weaved into the cake itself.  This is definitely a healthier choice of cake.  Enjoy!

Tofu Chiffon Cake Recipe (6″ Cake Tin)

Preparation time: 40 min, for 2-3 pax

Ingredients

(A)  3 small egg yokes

(A)  6 grams castor sugar

(A)  20 grams corn oil

100 grams soft silken tofu (after smashed and liquid drained)

30 grams unsweetened soy milk

50 grams cake flour (shifted twice)

(B)   3 small egg whites

(B)   40 grams castor sugar

 

Method

  1. Pre-heat oven to 175 oC.
  2. Line the base of 6″ cake tin with grease proof paper.
  3. Beat the ingredients (A) together until creamy.
  4. Add smashed tofu and soy milk to the egg yokes mixture, mixed well.
  5. Shift in cake flour to the egg yoke mixture and mixed well.  (It should not be too dry and hard, if it is, just add a few more drops of Soy Milk)
  6. In a separate bowl, beat egg whites until frothy and white, slowly add in sugar bit by bit as you continue beating.  Beat until the egg white is thick and pale white, with soft peaks.
  7. Take one scoop of egg whites and add to the egg yokes mixture using spatula, mixed well.
  8. Pour the egg yoke mixture back to the egg whites mixture, using swift actions to combine well with spatula.  Do not overmix.
  9. Optional – If you want some patterns on your chiffon cake, take out 2 tbsp of the mixture, add in some color (I use green tea powder here).  I mixed the mixture with the green tea powder until well combined.  I pour the green mixture into a piping bag and squeezed out some design on the grease proof paper in the cake tin.  Then I put the pattern into the oven for 2.5 mins.
  10. Take out the cake tin, pour the rest of the mixture into the cake tin.  Drop the cake tin for a few times to release any air bubbles struck inside.  Bake for 50 mins or until the skewer comes out clean.
  11. Once the cake is baked, drop the cake tin a few times to shock the cake from deflating too fast.  Then invert the cake while allowing it to cool down (this is to prevent the cake from quickly shrinking downwards).