Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, oil-free tofu chiffon cake. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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. Is Chiffon Cake The Same as Angel Food Cake? You might be more familiar with Angel Food Cake However, a chiffon cake recipe includes oil and egg yolks (fats) and baking powder to counteract Sign up for the free Just One Cookbook newsletter delivered to your inbox!
Oil-free Tofu Chiffon Cake is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Oil-free Tofu Chiffon Cake is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have oil-free tofu chiffon cake using 6 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Oil-free Tofu Chiffon Cake:
- Prepare 1 block Tofu
- Prepare 6 Eggs (Large)
- Prepare 120 grams White flour
- Prepare 80 grams + 20 grams Sugar
- Make ready 10 grams Cornstarch
- Make ready 1 Vanilla essence
By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have. A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Its distinctive feature is from the use of vegetable oil, instead of the traditional fat which is solid at room temperature, such as butter or shortening. Chiffon cake contains oil or other liquid fats.
Steps to make Oil-free Tofu Chiffon Cake:
- 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.
- 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.
- Beat the egg yolks. Once white, mix in the tofu. When the tofu becomes smooth, add the vanilla essence.
- Add the remaining sugar (20 g) and flour to Step 3 and mix until thickened.
- Put about 1/3 of Step 2 into the Step 4 bowl and mix with an electric mixer.
- Add 1/2 of the remaining Step 2 into Step 5 and mix with a rubber spatula, scraping up from the bottom.
- 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.
- Pour the batter into the pan, then drop the pan down onto a table from about 10 cm up to release air bubbles.
- Bake in the oven for 40-45 minutes. When a skewer or toothpick inserted in the center comes out clean, it's baked!!
- To prevent shrinking, drop the mold onto a table from about 15 cm.
- Flip upside down on top of a bottle or similar and let cool. It's done.
Because oil does not solidify at room temperature it creates a cake that remains very moist, even when cold. With the creaming method for making cakes, air is beaten into the solid fat and sugar. This process helps to leaven the cake. Home › Cakes › Chiffon Cakes › Mini Tofu Chiffon Cake. I made this very light and fluffy Tofu Chiffon Cake last Friday and it was absolutely delicious!
So that’s going to wrap this up with this special food oil-free tofu chiffon cake recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
