Mini Tofu Chiffon Cake
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 😀 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)
- ½ tbsp Black sesame seeds
- (D) 4 Egg whites
- 80g Caster sugar
- Cream (A) till pale, thick and creamy.
- Add in (B), mix well.
- Fold in (C) and mix till no lumps, add ½ 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 hand whisk till well combined.
- Spoon batter into cupcake liners up to ¾ 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.
recipe tested and tasted by No-Frills Recipes
I have tofu at home, shall I try this ? KekeI like to bake chiffon in cup because that means shorter baking time, no moulding, no washing of the chiffon pan.
Tigerfish ~ Thanks (^-^)Thank you Jess :)Rita, have a try on this, it is quite to make.Thank you Nami 🙂
Look georgeous and perfect!! LOL, gloria
your cake looks pillow soft!
I love the mini ones but I always have one too many!
What a brilliant idea. I have tried tofu cheesecake but not chiffon. It is on my must do list now.
Using 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!
ohhh i wanna learn how to make chiffon…so far never tried yet 🙁
These are SO pretty, Anncco! I've never tried anything like this.
@edithThank you Edith for the invitation. I'll see what I can make for the event 🙂
Thanks Janine. This is very well received by my family and friends. Have a try.Shan~ 这个真的很容易做,一定好试试看哦!Thank you Lia and Peachkins 😀
this looks amazing anncoo! i love the cute liners 😀 and tofu sure is a really healthy option!
@JunglefrogHi 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 🙂
Love 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 😀
@neyeelohEsther, 对啊!不用切又容易吃 🙂
Hai Anncoo, I really admire of all your recipes and picts taken are so wonderful…! Surely, I'll come over again and again….
@Sonia (Nasi Lemak Lover)
You're right Sonia. Is so easy for packing too. I made 15 pieces and packed into a box.
I really have selective eyesights. Wasn't even aware that you do cook coz i only remember you are very good baker!
Do join me if you have the time for this event.
that's something new..looks yummy!
Ann, 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?
Oh they look so fluffy!! Using tofu for this sounds brilliant! Thanks for sharing the recipe!
looks amazing dear…awesome try..
une belle gourmandise jolie présentation bravo
These look so cute and fluffy!Awesome idea!
Brilliant looking cakes Ann! I see you inverted them but I actually love that cracked crust. makes them look very appealing!
These little chiffon cakes look so light and fluffy and the adorable cupcake cases match the mood perfectly!
Kirbie ~ try to use a high cupcake liner to make the cake looks better.
Hi Alice, Thanks!
Spoon 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 😀
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.
Thank you Kitchen flavours.
BeeBee, You can add a little more sugar for your kids. For me I prefer to use less sugar.
@アンゼエリンTofu can be made into cheesecake too. I going to make one soon. Stay tuned!
like this small size chiffon. So handy to eat especially for kids. Must be a yummy n healthy tofu chiffon.
I just love tiny little treats and the fact that you didnt bake it in a chiffon tube pan makes it even more appealing. NICE!
So light and fluffy. And healthy too. Im gonna try it out soon. I like that its done in cupcakes. Bookmarked.
Looks fabulous! So soft and spongy! A great idea baking it in cupcakes cases! Great job!
these mini cakes are so pretty, love the idea of baking in cupcake molds. no cut mess!
aww, and the liners, so cute!
Tofu chiffon … wow! Really looks soft and fluffy!
Looks 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!
Amazingly these cakes looks like they are as soft as tofu!
This 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.
Great recipe!I love dessets that sneak a little tofu in there. Silken tofu has so many diverse uses.
@ Ann: Thanks for your advice. I would try again and let you know the result. 🙂
Only heard of tofu cheesecake and not tofu chiffon cake. You are a genius!
@hankerieHi 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.
Delicious and so cute!And BTW, I have my first giveaway contest on my blog today! Yes, I love this so much, I will ship overseas!
@Inspired by eRecipeCardsThank you Dave 🙂 I'm coming :DD
@CheahThanks Cheah 🙂
They look so cute, Ann. Great idea to put in cupcake liners and thanks for the mention!
Mini chiffon cake, love the idea.Will give it a try..
So soft and fluffy, I like baking chiffon in cupcake liner also, easier to eat. I want to try this recipe too 🙂