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Tofu Matcha Cake

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Ingredients Method

Ingredients
  

Matcha Tofu Cake
  • 220 g silken tofu (room temp)
  • 4 large eggs (room temp)
  • 145 g castor sugar
  • 85 ml oil
  • 160 ml milk 
  • 2 Tbsp matcha powder
  • 1 tsp vanilla extract
  • 225 g cake flour
  • 2 ¼ tsp baking powder
  • ¼ tsp salt
Tofu cream
  • 200 g silken tofu (well-drained)
  • 200 ml cream
  • 40 g powdered sugar 
  • 1 tsp vanilla extract

Method
 

Matcha Tofu Cake
  1. Line base of an 8” round pan
  2. Whisk matcha with 3 tbsp warm milk until smooth
  3. Blend tofu until completely silky
  4. Stir in the matcha paste
  5. Whisk eggs and sugar until pale
  6. Add oil, remaining milk, vanilla
  7. Sift flour, baking powder, salt
  8. Fold gently until smooth and lump-free
  9. Pour batter into 8”pan
  10. Place pan in a hot waterbath
  11. Bake for 60 minutes at 160°C 
  12. Remove pan from water bath and cool completely 
Tofu Cream
  1. Gently drain tofu (don’t press hard). Pat dry lightly if very wet
  2. Blend tofu until completely smooth and glossy
  3. Whip cream to soft peaks (not stiff)
  4. Gently fold blended tofu into whipped cream
  5. Add powdered sugar, vanilla, salt
  6. Chill at least 40 minutes to set before using