Monday, August 15, 2011

Tofu chiffon cake | 25 comments:



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
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.   


I'm submitting this post to  Weekend Herb Blogging # 297
hosted by Chris of  Mele Cotte


25 comments:

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  1. Hmmm.. with tofu, interesting.
    May I ask, was it this short even when it was baking? Or it shrank upon cooling?

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  2. Wendy
    I didn't take note of the height when it was baking, but I think it did shrink a wee bit, very negligible, upon cooling. It's only a 4 egg recipe and my pan is 23 cm. Sonia's recipe was for 3 eggs and her pan was smaller.

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  3. Tofu chiffon cake, interesting flavour. :) I have bookmarked and yet to try too... :P

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  4. Ya, I book-marked this when Sonia posted. I did my tofu cheesecake again on Saturday. This looks very cottony, but find time to do this soon.

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  5. Cheah, I've wanted to make Tofu chiffon long time ago and your chiffon looks perfect. Just to check with you...what type of tofu are your using? Is it silken tofu?

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  6. the texture looks perfect! Never thought of trying with tofu :)

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  7. It sure is healthy. KIV it but I find making chiffon cake very intimidating...so far not successful with it yet.

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  8. Hanushi
    Yes, go ahead to try, you'll love it!

    Yummy Bakes
    Since you tried tofu cheesecake, then you should be able to do this as well.

    Anncoo
    Oh, the tofu is the normal soft type that comes in a plastic container, same as the type we use to steam.

    Jen
    My first attempt too and I was glad that I did it.

    Elin
    Yes, agree with you that making chiffon cake is quite challenging!

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  9. Tofu in a cake huh? Great looking too so must be delicious:D Seen this in Sonia's blog too and my curiosity were peeked but as usual I am still procrastinating ...you'd done a great job!

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  10. Cheah, wonder how it tastes like.. tofu chiffon.. cannot imagine la.. *hinting again*

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  11. soft delicious looking chiffon cake

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  12. looks lovely and so soft Sonia is an amazing baker

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  13. now i'm getting curious just like you did. The pics are telling me it's white and fluffy, just like cotton!

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  14. Jeannie
    Thank you. You'll be able to do it too.

    Claire
    Hard to describe the taste, a bit cottony but very soft.

    Torviewtoronto
    Thank you.

    Rebecca
    Can't agree with you more that Sonia is good at baking.

    Lena
    Wait no more, try it and you'll see the result.

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  15. Your chiffon cakes looks so spongy and soft!
    Thank you for stopping by my blog and for following too. I'm following you as well. Hope to see you again, have a lovely day!

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  16. kitchen flavours
    Welcome. Hopped over to yours from Lena's blog but it took quite some time to load. Will definitely return for more mouthwatering recipes.

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  17. So soooooooooft! I would love to give it try too.

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  18. wow this is completely new to me, I am very curious about the taste!

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  19. Oh!! I was intrigued that it is tofu chiffon. I just love chiffon in general :)

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  20. Tofu in a cake! I never thought of that aunty Cheah!Have a great day!

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  21. Wow! I don't think I've ever eaten a tofu based cake. Definitely bookmarked :)

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  22. Very cool...I would never had paired tofu and cake together. Thanks for opening my eyes! And, for participating in WHB. :)

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  23. Angie
    Please do!

    3 hungry tummies
    I was intrigued by it when I saw it the first time.

    Shirley
    Give it a try and see for yourself.

    Shaz
    Try it and post it up!

    chris
    You're most welcome. I just took a stroll on your blog, awesome pictures.

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  24. Hi Aunty, Kim here. (CT introduced me to your blog and since then I've tried some of your baking recipes - they're good!!) I tried this recipe today - couldn't resist the idea of tofu + cake together :)
    My cake turned out yellower than yours - i think because i used eggs with orangey yolks instead? Would have preferred the colour of your cake - much more interesting :) And i didnt have a chiffon cake tin so i just used a high 20cm round tin instead... seemed to come out ok haha...
    Thanks for sharing your recipes! I look forward to trying more of them in the future :D

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  25. Kim
    I'm so surprised that you've visited my blog and tried my recipes. So sweet of you to return and comment. Yes, hope you'll be able to try more and give me the feedback. Thanks!

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