Japanese Recipe for Tofu Cake
INGREDIENTS FOR TOFU CAKE- 1 hard momen-dofu or hard tofu cake (wrapped in paper towel, drained)
- 3 egg yolks
- 3 egg whites
- 6 tbsp sugar
- dash of salt
- 5 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp grated lemon rind
- 2 tbsp Cointreau (optional)
- 1/2 tsp vanilla essence
- 3 tbsp fresh cream
- 4 springs of fresh mint leaves (garnish)
Image of Tofu
- Preheat oven to moderate
- Line a 20 cm layer cake tin with baking paper
- Using a bowl, put the tofu in and mix well with an electric beater till smooth in texture
- Add in the egg yolks, 3 tbsp sugar, salt, cornstarch, lemon juice and rind, vanilla essence and cream
- Blend everything together till evenly blended
- Stir in the Corintreau (optional)
- In another mixing bowl, beat up the egg white till you get stiff peaks
- Add in the sugar and continue beating till silky
- Fold the eggs whites into the tofu mixture
- Pour the batter into the prepared tin
- Bake in oven for about 25 to 30 mins, turn off heat and leave in oven to cool (avoid cracks in cake)
- Garnish with mint leaves
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