Eggs plays a vital roll in baking. They are used to binding, leavening, thickening, glazing in baked goodies. Obtaining these qualities without eggs sounds tricky but there are various options with available ingredients. Eggless goodies are more healthier compare to regular one.
For next three days, I going to share basic cake recipes with different egg substitutes for Blogging Marathon.#43. Today I am using "Tofu" as a egg substitutes.
Tofu is a soybean product, rich in fiber and protein with no Cholesterol.. ¼ cup of tofu replaces 1 egg in a recipe. Blend the tofu in the blender without any grains or chunks before adding to the recipe. Pureed tofu works best in moist and dense cakes and brownies which acts as thickening agent. . Meantime, when recipe calls for sugar and butter in eggless baking, then beat butter and sugar till it become pale and fluffy and double its size, which incorporate air in the mixture and makes the cake lighter and fluffier. Now let see how tofu works here...
Preparation time 30 ~ 40 minutes
Cooking time: 20 ~ 45 minutes
Makes one - 8"X8" Square cake or 9 mini loafs
Adapted from here
Dry Ingredients:
2 ½ cups / 300 gms all purpose flour / Maida
1 tsp / 5g baking soda
½ tsp / 2.5g baking powder
½ tsp / 2.5 g salt
Wet Ingredients:
1 cup / 250 gms raw sugar or you can use 1 ¼ cups of granulated sugar
11/4 cups / 250 gms butter
1 cup pureed silken Tofu or you can use 4 eggs
1 tsp vanilla essence
¾ cup milk @ room temperature
Method:
1. Pre-heat the oven to (350 deg F / 180 deg C . Grease and dust 8″ baking pan with butter and flour till well coated. Keep it aside. (I used mini loaf pan.) Meantime sift dry ingredients together and set aside.
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| Sugar and Butter |
2. Cream the butter and sugar until it become pale and creamy. I beated both ingredients together for 10 minutes at high speed. Add the vanilla essence and beat well.
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| Beat till it become creamy and fluffy |
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| Add vanilla |
3. Add the pureed tofu to the butter-sugar mixture and beat well till it has been incorporated. Mixture will curdles while beating, don't worry and continue beating for 5 more minutes.
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| Adding pureed tofu to sugar butter mixture |
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| Curdled mixture |
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| Beat till it become creamy and fluffy |
4. Add the sifted flour mixture to the butter-sugar-tofu mixture little by little and mix in low speed.
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| Adding dry ingredients to creamed mixture |
5. pour in milk to the batter and mix to get dropping consistency batter.
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| Batter before adding milk |
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| Batter after adding milk |
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| Divide the batter evenly |
6. Transfer the batter to greased pan and smooth it on top using spatula and bake it for 40 ~ 45 minutes or till done. It only 20 minutes for my mini loafs to bake.
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| After baking for 20 minutes |
7. Transfer the baked cake to the cooling rack and cool completely before slicing.
Note:
* This cake is soo good until unless you mention, know one will find out it is a eggless cake.
* You can add 50 grams of cocoa and 250 grams of all purpose flour instead of 300g all purpose flour to get butter rich chocolate pound cake. But sift two or three times before adding to wet ingredients
* Batter is quite thick and should drop from spatula or add extra liquids to get correct consistency.
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Print HERE
Eggless Vanilla Pound cakePreparation time 30 ~ 40 minutesCooking time: 20 ~ 45 minutesMakes one - 8"X8" Square cake or 9 mini loafsAdapted from hereDry Ingredients:2 ½ cups / 300 gms all purpose flour / Maida1 tsp / 5g baking soda½ tsp / 2.5g baking powder½ tsp / 2.5 g saltWet Ingredients:1 cup / 250 gms raw sugar or you can use 1 ¼ cups of granulated sugar1 ½ cups / 250 gms butter1 cup pureed silken Tofu or you can use 4 eggs1 tsp vanilla essence¾ ~ 1 cup milk @ room temperatureMethod:1. Pre-heat the oven to (350 deg F / 180 deg C . Grease and dust 8″ baking pan with butter and flour till well coated. Keep it aside. (I used mini loaf pan.) Meantime sift dry ingredients together together and set aside. 2. Cream the butter and sugar until it become pale and creamy. I beated both ingrediets together for 10 minutes at high speed. Add the vanilla essence and beat well.3. Add the pureed tofu to the butter-sugar mixture and beat well till it has been incorporated. Mixture will curdles while beating, dont worry and continue beating for 5 more minutes.4. Add the sifted flour mixture to the butter-sugar-tofu mixture little by little and mix in low speed.5. pour in milk to the batter and mix to get dropping consistency batter.6. Tranfer the batter to greasted pan and smooth it on top using spatula and bake it for 40 ~ 45 minutes or till done. It only 20 minutes for my mini loafs to bake.7. Transfer the baked cake to the cooling rack and cool completely before slicing.Note:* This cake is soo good until unless you mention, know one will find out it is a eggless cake.* You can add 50 grams of cocoa and 250 grams of all purpose flour instead of 300g all purpose flour to get butter rich chocolate pound cake. But sift two or three times before adding to wet ingredients* Batter is quite thick and should drop from spatula or add extra liquids to get correct consistency.www.sarasyummyrecipes.com
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43
delicious pound cake
yummy bake...perfect
Delicious pound cake with tofu!!!
Eggless pound cake looks very prefect, tofu is an excellent egg replacer..
Wow this is a super delicious sounding cake..very nice bookmarking for sure!
Cake looks so rich. The crust looks great too. Nice one.
I love these pound cakes... The recipe is well explained and the cake looks so soft and moist. Bookmarked!!!
Vanilla pound cake looks soft and moist ! Bookmarked...
Using tofu as an egg substitute has been in my to-do list for ever. I am so trying it out!! Also I have never used so much butter in cakes. Is it normal??
never tried anything yet with silken tofu should try as cake looks like perfect pound cake
Yummy one. The cake loaves look moist and fluffy.