Okinawan Tofu Cake
A light, fluffy Okinawan-style tofu cake soaked in sweet syrup and topped with a silky vanilla cream layer.
Equipment
Ingredients
Cake base
eggs (large)
5 piece
tofu (silken)
120 g
all-purpose flour (sifted)
170 g
baking powder
5 g
vanilla extract
5 ml
Syrup
sugar
56 g
Cream layer
milk
200 ml
butter
200 g
heavy cream
80 g
vanilla extract
5 ml
Instructions
Preheat oven
Preheat the oven to 180°C.
Beat eggs
Beat 5 eggs until light and frothy.
Add tofu
Add the silken tofu to the beaten eggs and mix until smooth.
Mix dry ingredients
Sift the flour and baking powder together.
Combine batter
Gradually add the dry ingredients to the egg-tofu mixture, mixing gently until just combined. Add vanilla extract.
Bake cake
Pour batter into a greased baking dish and bake at 180°C for 30-35 minutes.
Cool cake
Allow the cake to cool completely in the pan.
Prepare syrup
In a small saucepan, dissolve sugar in a little water over low heat to make a simple syrup.
Soak cake
Brush the cooled cake with the prepared syrup.
Make cream layer
Whip milk, butter, heavy cream and vanilla until smooth and fluffy.
Assemble cake
Spread the cream evenly over the soaked cake.
Chill
Refrigerate the finished cake for at least 1 hour before serving.
Original recipe
Storage
Best enjoyed within 3 days. Keep covered in the refrigerator.
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