Easiest Way to Prepare Appetizing Oil-free Tofu Chiffon Cake

Oil-free Tofu Chiffon Cake. Great recipe for Oil-free Tofu Chiffon Cake. I baked another user's chiffon cake many times, but I'm on a diet, so I made an oil-free chiffon cake with tofu! This is a meringue chiffon cake!

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. You can cook Oil-free Tofu Chiffon Cake using 6 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Oil-free Tofu Chiffon Cake

1. It's 1 block of Tofu.
2. Prepare 6 of Eggs (Large).
3. Prepare 120 grams of White flour.
4. Prepare 80 grams of + 20 grams Sugar.
5. You need 10 grams of Cornstarch.
6. Prepare 1 of Vanilla essence.

This is a meringue chiffon cake! Don't give up until the peaks form in the cream!! When doing the final mixing, don't over-mix! If you break up the bubbles, it will only ex.

Oil-free Tofu Chiffon Cake instructions

1. Separate the egg white from the egg yolk. Preheat the oven to 150-160°C. Mix 80 g of the sugar with the corn starch and sift..
2. Make the meringue. Beat the egg whites until peaks begin to form, then add the sugar (80 g) and cornstarch mixture in three parts. Finally, break the bubbles with an electric mixer on low speed..
3. Beat the egg yolks. Once white, mix in the tofu. When the tofu becomes smooth, add the vanilla essence..
4. Add the remaining sugar (20 g) and flour to Step 3 and mix until thickened..
5. Put about 1/3 of Step 2 into the Step 4 bowl and mix with an electric mixer..
6. Add 1/2 of the remaining Step 2 into Step 5 and mix with a rubber spatula, scraping up from the bottom..
7. Finally, add Step 6 to the remaining meringue in the bowl from Step 2 and lightly mix, being careful not to break the air bubbles..
8. Pour the batter into the pan, then drop the pan down onto a table from about 10 cm up to release air bubbles..
9. Bake in the oven for 40-45 minutes. When a skewer or toothpick inserted in the center comes out clean, it's baked!!.
10. To prevent shrinking, drop the mold onto a table from about 15 cm..
11. Flip upside down on top of a bottle or similar and let cool. It's done..

In a clean, oil-free mixing bowl, add in the egg whites, cream of tartar and sugar. Using a balloon whisk, whisk the egg white until stiff peak using high speed. A week earlier I made the coffee chiffon and it didn't rise. I also used Gold Nescafe, no coffee flavour in the cake, haha! Then I made this over the weekend, it didn't rise.