Tofu Chiffon cake - by Stevie Leong

 Credit it to No-Frills Recipes
 
Recipe for Tofu chiffon cake
Ingredients
(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

Method
  1. Cream (A) till pale, thick and creamy.
  2. Add in (B), mix well.
  3. Fold in (C) and mix till no lumps, set aside.
  4. 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).
  5. Fold egg whites into the egg yolk mixture with a handwhisk till well combined.
  6. Add in sprinklings of black sesame.
  7. Pour mixture into an  ungreased  23 cm chiffon cake tin.
  8. Bake in preheated oven @ 180 deg C for about 45 mins. or till golden brown.
  9. Invert cake  immediately  on a wire rack to cool completely before unmoulding from the tin.   

Fiona Lau

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