Calling all dieters! This is a chiffon cake that's low in calories, so you don't have to give up desserts! It's light on the sugar, so you can eat a lot! The tofu makes this moist and fluffy. If you use silken tofu, you don't need to strain it.
Ingredients: 21 cm diameter pan (or you can use half a recipe to make a 17 or 18 cm diameter cake)
Separate the egg white from the egg yolk. Preheat the oven to 150-160°C. Mix 80 g of the sugar with the corn starch and sift.
Make the meringue. Beat the egg whites until peaks begin to form, then add the sugar (80 g) and cornstarch mixture in three parts. Finally, break the bubbles with an electric mixer on low speed.
Beat the egg yolks. Once white, mix in the tofu. When the tofu becomes smooth, add the vanilla essence.
Add the remaining sugar (20 g) and flour to Step 3 and mix until thickened.
Put about 1/3 of Step 2 into the Step 4 bowl and mix with an electric mixer.
Add 1/2 of the remaining Step 2 into Step 5 and mix with a rubber spatula, scraping up from the bottom.
Finally, add Step 6 to the remaining meringue in the bowl from Step 2 and lightly mix, being careful not to break the bubbles.
Pour the batter into the pan, then drop the pan down on a flat surface from about 10 cm up to release air bubbles.
Bake in the oven for 40-45 minutes. When a skewer or toothpick inserted in the center comes out clean, it's done!!
To prevent shrinking, drop the cake at a height of 15 cm.
Flip upside down on top of a bottle or similar and let cool. It's done.
Story Behind this Recipe
I baked another user's chiffon cake many times, but I'm on a diet, so I made an oil-free chiffon cake with tofu!
This is a meringue chiffon cake! Important! Don't give up until the peaks form in the cream!! When doing the final mixing, don't over-mix! If you break up the bubbles, it will only expand halfway. This is recipe gives you a plain-flavored cake, so you can modify it to your liking!