Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, oil-free tofu chiffon cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Oil-free Tofu Chiffon Cake is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Oil-free Tofu Chiffon Cake is something that I have loved my entire life. They are fine and they look wonderful.
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. Oil-free, but very soft and moist cake! It's still fluffy on the next day.
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 cook that.
The ingredients needed to make Oil-free Tofu Chiffon Cake:
- Get 1 block Tofu
- Take 6 Eggs (Large)
- Prepare 120 grams White flour
- Make ready 80 grams + 20 grams Sugar
- Get 10 grams Cornstarch
- Take 1 Vanilla essence
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. Pandan chiffon cake is very well loved in Southeast Asia.
Instructions 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.
In case you are wondering what pandan is, it is a leaf. Standmixer or handmixer I prefer stand mixer just because I'm free to do. A chiffon cake is very light in nature. Its primary ingredients are baking powder, vegetable oil, eggs, sugar, and flour. Instead of regular oil, butter is used in making this cake so that it maintains its fluffiness and balance.
So that’s going to wrap this up for this exceptional food oil-free tofu chiffon cake recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this webpage on your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My site becomes “the place to be” when it comes to oil-free tofu chiffon cake cooking. Go on get cooking!
