Last month, I participated in a competition organised by Nutrisoy (a soy milk brand) and Dine Inn. For this competition, I created a tofu chiffon cake, with the addition of soy milk, for sale. Thanks to the support of family, friends and customers who bought my cakes, I managed to clinch the second place.
Tofu, known as bean curd, is a protein-rich food derived from soy beans. It is made by curdling and solidifying soy milk, much like how the Western cheese is made by curdling milk. With the rising demand for vegan cakes, there are increasingly more bakers who incorporate soy products, such as tofu in place of eggs and butter in their bakes. As I am not a big fan of vegan bakes, I seldom experiment with vegan recipes. The last time I did a vegan cake ended in a disaster! If you came across any really amazing vegan cake recipes, do comment below and share with me.
It is utterly important to note that the type of tofu used in this recipe is the silken tofu. There are numerous categories of tofu based on their texture and consistency. Fundamentally, the higher the water content in a tofu, the softer and silkier the tofu; with less water, the tofu is firmer. I love to draw an analogy between tofu and cheese, because cheese with higher water content is softer and smoother, while cheese with lower water content is harder. As I mentioned earlier, the most suitable tofu for chiffon cake is the Silken tofu, which is commonly found in Japanese cuisine. It is silky, creamy and has the highest water content. You can treat silken tofu as a very young cheese such as burrata, fresh cream cheese or ricotta.
I am pretty confident that you are going to fall in love with this cake. So, bake it now!
Watch this video to make your own Matcha Tofu Chiffon Cake:
Ingredients: (yield: one 15cm round chiffon cake)
- Egg yolk 2 no.
- Corn oil 16g
- Silken tofu 66g
- Soy milk 10g
- Cake flour 30g
- Matcha powder 5g
- Baking powder 1/4 tsp
- Egg white 80g
- Sugar 45g
- Sakura flowers 6 pieces
- Soak pickled sakura flowers in water for about 15 minutes to remove excess saltiness. Then, dry the flowers with paper towel. Arrange them on the base on a 15cm-round chiffon cake pan.
- Preheat oven at 180 degree Celsius.
- In a mixing bowl, add egg yolk, corn oil, silken tofu and soy milk together. Whisk to mix well.
- Sift cake flour, matcha powder and baking powder together.
- Add the sifted dry ingredients to egg yolk mixture, and mix well.
- In another dry and grease-free mixing bowl, whip egg white until foamy.
- Divide the sugar into 3 portions. Add 1/3 of sugar to egg white and whip for about 30 seconds.
- Add another 1/3 of sugar and continue to whip until meringue reaches soft peak.
- Add the remaining 1/3 of sugar and whip meringue to medium-stiff peak.
- Divide meringue into two portions. Using a rubber spatula, fold the meringue to egg yolk mixture.
- Using a skewer or chopstick, move it around in circular motion in order to smooth out the surface of batter and remove large air pockets trapped in the batter.
- Bake at 180 degree Celsius for 25 – 30 minutes.
- Once the cake is out of oven, tap it on counter top once or twice. Then, let the cake cool down completely in an upside-down manner.
- Remove chiffon cake from cake tin by running a thin-bladed knife around the cake, its centre and the base.
- Serve chilled and best consumed within 3 days.