Tofu Pound Cake


Tofu has the great quality that it makes all things lighter, especially cakes.
Have you ever thought of making a pound cake with it (with a twist added!)?

Tofu Pound Cake!

INGREDIENTS: For a cake 16.5 cm long and a square cut of 7 cm sides

-Egg whites: 2
-Egg yolks: 2
-Sugar: 30 g
-Tofu (after taking some of its water off): 120 g
-Honey (liquid): 2 tablespoons
-All-purpose flour: 50 g
-Baking powder: half a teaspoon
-Soy sauce: 1 teaspoon
-Mirin/sweet sake: 1 tablespoon
-Milk: 2 tablespoons


-Mix flour and baking powder well.
-Preheat oven to 180 degrees Celsius

-In a bowl drop the egg whites with half of the sugar. Beat until solid. Beat 30 more times with a whisk.

-In a separate bowl drop in the tofu, rest of the sugar and egg yolks. Beat with a whisker until smooth. Do not mix too much!

-Add honey, soy sauce, mirin and milk in that order to the egg yols mixture and mix in one each at a time.

-Add and mix in the flour and baking powder mixture little by little with a spatula.

-Add the meringue (beaten egg whites) by folding them in with a spatula in 2 or three sessions.

-Line the mold with baking paper and pour in the whole mixture.
Bake for 40 minutes (the picture above shows the cake baked after 10 minutes)

-Leave the cake inside the oven for 10 more minutes after the oven has switched off after the 40 minutes of cooking. Open the oven, but leave the cake inside for an extra 10 minutes before taking it out.

-Let cool down completely.
Leave inside the fridge for half a day before serving.


You can replace the soy sauce and mirin with cocoa powder (1 tablespoon)!

Bread + Butter, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, One Frugal Foodie, Bite Me New England, Heather Sweet

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