Tofu Chiffon Cake

 Very fluffy, light and soft chiffon cake
made with tofu
You can add your favorite flavor,
vanilla,orange, lemon, chocolate....etc.
And drizzle with the powdered sugar glaze,
Or sprinkle powdered sugar over the cake.

   Ingredients      

For two of 6-inch tube cake pan

or round cake pan

Silken tofu  300g
Egg yolk    5
Sugar  1/4 cup (40g)
Vanilla extract 1 teaspoon
Vegetable oil  40ml
Cake flour  1 cup (130g)

Egg white  5

Lemon juice 1 teaspoon
Sugar  1/4 cup (40g)

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Preheat oven to 170°C /  340°F .

Smash tofu, and set aside.

In a large bowl, whisk the egg yolks and sugar together

Then add vegetable oil  and vanilla extract ,

mix all together

Add tofu, and mix well

Add sifted flour ,and whisking until smooth,
 and set aside.

In another large bowl,
beat the egg whites with a hand mixer
When egg whites are foamy ,
add lemon juice and 1/3 of sugar
Add sugar in batches,
and continue to beat egg white until stiff peaks

Pour 1/3 of the meringue into cake batter, and mix well
and then repeat with the remaining meringue

until the cake batter is evenly combined.

Divide the cake batter evenly into the two cake pans,
and tap the cake pans to release air bubbles

Bake at 170°C / 340°F for 35-40 minutes
until top is golden brown 
and a skewer inserted in the center comes out clean

Put cake pan upside down to cool completely,

then remove cake from pan

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