Cake · Flavours of My Childhood

Tofu Hua Chiffon Cake

Soft soy milk chiffon drizzled with a warming ginger syrup. Inspired by the classic tofu hua dessert and the sweet soy mornings of childhood.

Ingredients

Chiffon Cake

• 6 egg yolks
• 100g granulated sugar
• 120ml neutral oil
• 220ml warm Asian soy milk (sweetened)
• 225g cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 6 egg whites
• 80g granulated sugar

Ginger Syrup

• 5cm fresh ginger, peeled and sliced
• 50g granulated sugar
• 60ml water

Method

1. 1 Preheat the oven to 350°F.
2. 2 Make the ginger syrup first. Add the sliced ginger, sugar, and water to a small saucepan. Bring to a boil then reduce to a simmer until slightly thickened. Set aside to cool.
3. 3 In a bowl, whisk egg yolks, sugar, oil, and soy milk until smooth.
4. 4 Sift in cake flour, baking powder, and salt. Mix until fully combined.
5. 5 Stir in 2 tbsp of the cooled ginger syrup.
6. 6 In a separate bowl, beat egg whites until frothy, slowly add sugar, and whip to stiff peaks.
7. 7 Fold one-third of the meringue into the yolk batter, then gently fold in the rest until no streaks remain.
8. 8 Pour batter into an ungreased chiffon pan and bake at 350°F for 45 to 50 minutes.
9. 9 Immediately invert the pan and cool fully before releasing.
10. 10 Slice, then drizzle generously with the remaining ginger syrup.