117 kcalMini Tofu Chiffon Cake
60 min serves 14
VegetarianDairy-Free
3gprotein13gcarbs6gfat
Ingredients
- •4 egg yolks
- •100 g caster sugar
- •55 g corn/canola oil
- •110 g b silken tofu
- •55 g soymilk
- •100 g c superfine flour
- •½ tbsp sesame seeds
- •4 d egg whites
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Method
From foodista.com — read the original
- 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 @ 355°F for 15 mins then lower temperature to 320°F for another 20 mins or skewer comes out clean.
- Invert cake immediately on a wire rack to cool completely before unmoulding.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com