Recipe of Perfect My Soft and Light Tofu Cake
Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Award-winning My Soft and Light Tofu Cake. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from My Soft and Light Tofu Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Soft and Light Tofu Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make My Soft and Light Tofu Cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook My Soft and Light Tofu Cake using 8 ingredients and 7 steps. Here is how you cook it.
I wanted to make a banana cake, but I was out of bananas! But I had tofu! I debated with myself for quite some time: Should I put it in, should I do it and see what happens? I ended up putting it in and it was delicious. I decided on the recipe for this soft, light cake on my 10th try.
My oven tends to be hot, so I cover the cake with foil for the last 5 minutes to keep it from burning. The silken tofu I use doesn't need to be drained, but some brands contain more water than others. If you're worried about it being too wet, drain it before using. Recipe by Satsuki519
Ingredients and spices that need to be Get to make My Soft and Light Tofu Cake:
- 1/2 block Silken tofu (processed type)
- 70 grams ＊Sugar
- 1 ＊Egg
- 3 tbsp ＊Vegetable oil
- 1 pinch ＊Salt
- 1 dash ＊Vanilla essence (optional)
- 110 grams Cake flour
- 1 1/2 tsp Baking powder
Steps to make My Soft and Light Tofu Cake
- Preheat oven to 180-190℃. If your oven tends to be hot, set it at 180℃. Otherwise, set it at 190℃. It's about the same temperature as you would use to bake pound cakes.
- Put the tofu in a bowl without draining it, mash it up and stir it with a whisk until smooth.
- Add the ＊ ingredients in the order listed, mixing after each addition. Put the cake flour and baking powder in a plastic bag, hold it closed and shake it about ten times to mix it well, then add it in.
- Cut the spout end of an empty milk carton, then cut 1/3 of the cut piece and attach it to the spout end as a kind of divider. See the photo here for reference.
- Pour in the batter and make an indentation down the middle. Place the carton on an oven tray lined with parchment paper or foil.
- Bake for approximately 30 minutes (adjust the temperature and baking time to your oven). When a chopstick inserted comes out clean, it's done!
- Here, I used processed silken tofu and 65 g sugar, and covered it with foil for the last 10 minutes of baking.
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