Preliminaries: Mix all the ◎ ingredients and sift through a sieve twice. Weigh all ingredients in advance. Line the cake pan with kitchen parchment paper.
Mix the okara and cocoa powder together with a whisk. When it's mixed, mash the lumps of okara with a spatula.
Beat the sugar and egg together until the mixture is pale, and add the okara. Scoop it up from the bottom using a cut and fold motion. Preheat the oven to 340F/170C.
Add milk and vanilla extract and stir for about 2-3 times.
Sift the flour, which you should have already sifted before once again in the bowl, and mix from the bottom in a cut and fold motion.
If you are going to add chocolate chips, add them now with the flour.
Pour the batter in the cake pan and bake for about 40 minutes in the oven.
When it is ready, I cover the cake with paper towels, then lay a baking pan over and let it cool.
A fluffy and light okara cake!
To shorten the cooking time, I recommend muffin cups. Bake for about 25 minutes.
Story Behind this Recipe
I finally got some fresh okara, so I posted this recipe for my own reference. Even though it contains okara, this cake is light and delicious!