Mini Tofu Chiffon Cake

I first saw this tofu chiffon cake at Sonia's blog, book-marked it not sure when I will do it cos I dont have a chiffon tube. The cake looks soft and cottony and I like it very much just looking at the photos. Then I also saw Cheah's. And recently, I saw Anncoo also posting this tofu chiffon cake in mini sizes so I know i have a chance to try this cake.

This cake is very light and soft.  I baked in two attempts to clear the silken tofu.  Brought some to share with my colleagues and they all say its very nice.  So this cake is certainly a keeper.

Recipe reference (Anncoo Journal)

(A) 4 Egg yolks (I used 70g egg)
      15g Caster sugar
      55ml  (55g) Corn/canola oil

(B) 110g Silken tofu, mashed finely (or blended finely)
       55ml (55g) Soymilk (sweetened but sugar reduced)

(C)  100g Superfine flour (I used plain flour - sifted twice)
        1/2 tbsp Black sesame seeds

(D)  4 Egg whites
        80g Caster sugar

Method:

• 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 muffin cases up to 3/4 full evenly and bake @ 180C for 15 mins then lower temperature to 160C for another 20 mins or skewer comes out clean.
• Invert cake immediately on a wire rack to cool completely before unmoulding.