I made this very light and fluffy Tofu Chiffon Cake last Friday and it was absolutely delicious! Instead of using the traditional chiffon tube pan, I switched to use cupcake liners and surprisingly, it came out great!! Look how pretty this mini chiffon cake with sprinkled of black sesame on it. I made a second batch again yesterday for my cousins and nieces to taste and I was so happy all of them gave this cake a Thumbs Up :D I definitely think this healthy recipe is a keeper.
(A) 4 Egg yolks (I used 70g egg)
20g Caster sugar
55ml (55g) Corn/canola oil
(B) 110g Silken tofu, mashed finely (or blended finely)
55ml (55g) Soymilk (sweetened but sugar reduced)
(C) 100g Superfine flour (I used plain flour - sifted twice)
1/2 tbsp Black sesame seeds
(D) 4 Egg whites
80g Caster sugar
Method:- Cream (A) till pale, thick and creamy.
- Add in (B), mix well.
- Fold in (C) and mix till no lumps, add 1/2 tbsp black sesame into it and mix well, set aside.
- 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).
- Fold egg whites into the egg yolk mixture with a handwhisk till well combined.
- Spoon batter into cupcake liners up to 3/4 full evenly and bake @ 180C for 15 mins then lower temperature to 160C for another 20 mins or skewer comes out clean.
- Invert cake immediately on a wire rack to cool completely before unmoulding.
Enjoy!
Thanks! This is a great idea to get the kids eating more of the chiffon, it looks delicate yet delicious!
ReplyDeleteYa, I saw it at Sonia's post and thought it looks good. I still havent got chance to do yet, must be soft and nice hor?
ReplyDeleteCan see how soft and fluffy the cake is. Besides the cake, I love the muffin cases too ^^
ReplyDeleteWhat a wonderful cake. This is a must-try recipe. Thanks for sharing.
ReplyDeletehttp://spoon-and-chopsticks.blogspot.com/
the chiffon cake has very soft colors after baked...look nice and healthy ^^
ReplyDeletetoday, i go through your blog again...so many recipes, information and resources your have embedded on the blog. you are amazing, ann!
It is my first time hearing toufu muffins...must be very nice...
ReplyDeleteLook amazing and very nice,hugs.
ReplyDeletesoft delicious looking cake
ReplyDeletevery cute chiffon cake. So soft and fluffy.
ReplyDeleteI like this great idea, sound so handy to eat this yummy tofu chiffon in cupcake liners..
ReplyDeletelooks amazing dear...awesome try..
ReplyDeleteTasty Appetite
@Yummy Bakes
ReplyDeleteChris, so now you can chiffon cake without using the chiffon pan lol!
@Sherleen.T
ReplyDeleteSherleen ~ Thank you very for taking your time to go thru my blog :))
Hope you'll try my recipes one of these days.
@アンゼエリン
ReplyDeleteTofu can be made into cheesecake too. I going to make one soon. Stay tuned!
These little chiffon cakes look so light and fluffy and the adorable cupcake cases match the mood perfectly!
ReplyDelete@Sonia (Nasi Lemak Lover)
ReplyDeleteYou're right Sonia. Is so easy for packing too. I made 15 pieces and packed into a box.
这样小小一个真漂亮:)
ReplyDeleteHealthy & yummy! You are a genius when it comes to baking. All your bakes are so pretty & inviting! :)
ReplyDeleteHai Anncoo, I really admire of all your recipes and picts taken are so wonderful...! Surely, I'll come over again and again....
ReplyDeleteI just love tiny little treats and the fact that you didnt bake it in a chiffon tube pan makes it even more appealing. NICE!
ReplyDelete很漂亮(^○^)～
ReplyDelete做成杯子很美观
豆腐戚风我个人也很喜欢
Mini chiffon cake, love the idea.Will give it a try..
ReplyDelete口味特别的一款戚风。小小杯的，很可爱哦。
ReplyDeleteThe little chiffon looks cute in the cupcake case..:) Will give it a try soon..^^
ReplyDeleteLovely. The texture is so soft and putting in cups is a good idea! :)
ReplyDeletewow...nothing is impossible with ur amazing baking skill, well done.
ReplyDeleteglad to know that chiffon cake can also be baked into cupcakes, they have risen so well, next time if i dont have the appropriate mould, i will bake them into cupcakes!
ReplyDeleteSo soft and fluffy, I like baking chiffon in cupcake liner also, easier to eat. I want to try this recipe too :)
ReplyDeleteLooks fabulous! So soft and spongy! A great idea baking it in cupcakes cases! Great job!
ReplyDeleteLooks fluffy soft! I was kind of worried that it might too light in taste which my kids might shy away. But since you "endorse" it, i think it should be a GO for me, heehee!
ReplyDeleteTofu chiffon ... wow! Really looks soft and fluffy!
ReplyDeletethese mini cakes are so pretty, love the idea of baking in cupcake molds. no cut mess!
ReplyDeleteaww, and the liners, so cute!
like this small size chiffon. So handy to eat especially for kids. Must be a yummy n healthy tofu chiffon.
ReplyDeleteune belle gourmandise jolie présentation bravo
ReplyDeletebonne journée
So light and fluffy. And healthy too. Im gonna try it out soon. I like that its done in cupcakes. Bookmarked.
ReplyDeleteOh they look so fluffy!! Using tofu for this sounds brilliant! Thanks for sharing the recipe!
ReplyDeletethat's something new..looks yummy!
ReplyDeleteHi Alice, Thanks!
ReplyDeleteSpoon and Chopsticks, Have a try and let me know your result.
Thank you very much for coming here :)
Hi Cathy, Thank you for your compliment.
Hi Ummi, Thank you for visiting :)
You're always welcome here and leave your comment.
Plateful ~ Yes, this is so easy to pack too.
J.O. ~ 先要谢谢你这位老师 :D
Yummylittlecooks ~ You'll love it!
Rachel ~ 真的要试哦！
Hanushi ~ TKQ!
Eileen ~ I'm flattered by your comment *-*
Lena ~ Baking into cupcake cases are very easy. Have a try.
Tks Min.
Thank you Kitchen flavours.
BeeBee, You can add a little more sugar for your kids. For me I prefer to use less sugar.
真的咧，没想到用这种纸杯做出来的戚风蛋糕还蛮漂亮的 ^_^
ReplyDeleteDelicious and so cute!
ReplyDeleteAnd BTW, I have my first giveaway contest on my blog today! Yes, I love this so much, I will ship overseas!
They look so cute, Ann. Great idea to put in cupcake liners and thanks for the mention!
ReplyDeleteAnn, I never think of mix tofu into chiffon cake. Bravo. I tried to use the muffin pan to bake the chiffon, but it sank after removed from the pan during cooling down period. Do you have any idea why?
ReplyDelete@neyeeloh
ReplyDeleteEsther, 对啊！不用切又容易吃 :)
@Inspired by eRecipeCards
ReplyDeleteThank you Dave :) I'm coming :DD
@Cheah
ReplyDeleteThanks Cheah :)
@ Ann: Thanks for your advice. I would try again and let you know the result. :)
ReplyDelete@hankerie
ReplyDeleteHi Han Ker, It might probably due to the egg whites are not well whisked and the baking time is a little too short so that the cake is not fully cooked.
Great recipe!
ReplyDeleteI love dessets that sneak a little tofu in there. Silken tofu has so many diverse uses.
Brilliant looking cakes Ann! I see you inverted them but I actually love that cracked crust. makes them look very appealing!
ReplyDeleteThis looks so good! I can't wait to try out this recipe and see what the tofu does for flavor. I like the addition of soymilk too. It's so great that you got the cake to rise so high even though you used cupcake liners and not the traditional pan.
ReplyDeleteOnly heard of tofu cheesecake and not tofu chiffon cake. You are a genius!
ReplyDeleteAmazingly these cakes looks like they are as soft as tofu!
ReplyDeleteThese look so cute and fluffy!Awesome idea!
ReplyDeleteI really have selective eyesights. Wasn't even aware that you do cook coz i only remember you are very good baker!
ReplyDeleteDo join me if you have the time for this event.
http://preciousmoments66.blogspot.com/2011/08/remember-heritage-food-trail-that-i.html
ohhh i wanna learn how to make chiffon...so far never tried yet :(
ReplyDeleteUsing a cupcake liner for chiffon cake sounds like a very easy useful and great idea to bring/share. It's wonderful that all 4 bloggers tried it out and everyone likes it. I like how sesame sees are peaking out from the Chiffon cake! They look really delicious!
ReplyDelete@Junglefrog
ReplyDeleteHi Simone, Thank you! The traditional way chiffon cake is to invert the cake and I agreed as you said the cake top part is more appealing :)
@kirbie
ReplyDeleteKirbie ~ try to use a high cupcake liner to make the cake looks better.
@edith
ReplyDeleteThank you Edith for the invitation. I'll see what I can make for the event :)
Tigerfish ~ Thanks (^-^)
ReplyDeleteThank you Jess :)
Rita, have a try on this, it is quite to make.
Thank you Nami :)
this looks amazing anncoo! i love the cute liners :D and tofu sure is a really healthy option!
ReplyDelete很可爱的戚风蛋糕。我会把食谱抄下。谢谢分享！
ReplyDeleteLove the texture and the size of your chiffon cake! Mini size is just more appealing for me. Wanna grab it from my screen now hehehe :D
ReplyDeleteyour cake looks pillow soft!
ReplyDeleteThanks Janine. This is very well received by my family and friends. Have a try.
ReplyDeleteShan~ 这个真的很容易做，一定好试试看哦！
Thank you Lia and Peachkins :D
Look georgeous and perfect!! LOL, gloria
ReplyDeleteThese are SO pretty, Anncco! I've never tried anything like this.
ReplyDeleteWhat a brilliant idea. I have tried tofu cheesecake but not chiffon. It is on my must do list now.
ReplyDeleteI have tofu at home, shall I try this ? Keke
ReplyDeleteI like to bake chiffon in cup because that means shorter baking time, no moulding, no washing of the chiffon pan.
I love the mini ones but I always have one too many!
ReplyDeletewow tofu chiffon must be quite challenging to get it incorporated into the batter isn't it? Constantly worried that it would be too "dense". but looks like you did a brilliant job, Ann! :)
ReplyDeleteThis is so adorable Ann..I love your presentation.. awesome recipe, and photos are ahh breath taking!
ReplyDeleteLooks like art work here just amazing!
ReplyDeleteTks Gloria.
ReplyDeleteBarefeet, thank you! Then you must try this and you'll be surprised to find how soft is the cake :)
Thanks Ellie, have a try please :)
Angel, I'm you can do a good job this because you're a good baker.
hahaa..Penny, me too!
Travellingfoodies, no worries, the the is soft and spongy.
Thank you Sandra, You're always so sweet with your comment :)
Thanks Claudia.
They look so light and airy and delicious. I am always searching for good tofu recipes.
ReplyDeleteThe cake looks great.
ReplyDeletehi, how many cakes does this make?
ReplyDeleteHi Liyan, I don't quite remember .... I think is around 10-12 pcs, also depend on the size of the cupcake liners.
Delete