Skip to main content

Tofu chiffon cake



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


Labels:

Comments

  1. WendyinKK August 15, 2011 at 12:34 PM

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

    ReplyDelete
  2. Sokehah cheahAugust 15, 2011 at 12:47 PM

    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.

    ReplyDelete
  3. hanushiAugust 15, 2011 at 12:56 PM

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

    ReplyDelete
  4. Yummy BakesAugust 15, 2011 at 1:08 PM

    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.

    ReplyDelete
  5. ann lowAugust 15, 2011 at 1:58 PM

    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?

    ReplyDelete
  6. Smoky Wok (formerly Tastes of Home)August 15, 2011 at 2:36 PM

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

    ReplyDelete
  7. ElinAugust 15, 2011 at 4:00 PM

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

    ReplyDelete
  8. Sokehah cheahAugust 15, 2011 at 5:22 PM

    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!

    ReplyDelete
  9. JeannieAugust 15, 2011 at 10:46 PM

    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!

    ReplyDelete
  10. ReanaclaireAugust 15, 2011 at 11:15 PM

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

    ReplyDelete
  11. TorviewtorontoAugust 16, 2011 at 3:45 AM

    soft delicious looking chiffon cake

    ReplyDelete
  12. chow and chatterAugust 16, 2011 at 11:00 AM

    looks lovely and so soft Sonia is an amazing baker

    ReplyDelete
  13. lenaAugust 16, 2011 at 8:48 PM

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

    ReplyDelete
  14. Sokehah cheahAugust 17, 2011 at 9:27 AM

    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.

    ReplyDelete
  15. kitchen flavoursAugust 17, 2011 at 9:47 AM

    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!

    ReplyDelete
  16. Sokehah cheahAugust 17, 2011 at 10:01 AM

    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.

    ReplyDelete
  17. Angie's RecipesAugust 17, 2011 at 12:23 PM

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

    ReplyDelete
  18. 3 hungry tummiesAugust 17, 2011 at 3:58 PM

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

    ReplyDelete
  19. penny aka jeroxieAugust 17, 2011 at 7:05 PM

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

    ReplyDelete
  20. ShirleyAugust 17, 2011 at 9:21 PM

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

    ReplyDelete
  21. shazAugust 19, 2011 at 9:04 PM

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

    ReplyDelete
  22. chrisAugust 22, 2011 at 9:07 AM

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

    ReplyDelete
  23. Sokehah cheahAugust 22, 2011 at 10:55 AM

    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.

    ReplyDelete
  24. AnonymousOctober 9, 2011 at 5:46 PM

    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

    ReplyDelete
  25. Sokehah cheahOctober 10, 2011 at 3:54 PM

    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!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe