Ingredients Recipe Calories: 174 (kcal) Ingredients: 150g soft tofu Method/steps Prepare all the ingredients, so you won’t be in a hurry when making cakes ~ Boil the soft tofu in boiling water to remove the beany smell.

Then take it out, drain the water, and use a food processor to beat it into a fine paste (does it look like cream cheese?).

Three eggs, separate egg whites and egg yolks.

Put the egg white into a clean basin without water and oil, and add the egg yolk into the tofu paste.

Mix the egg yolk and tofu paste thoroughly.

Add low-gluten flour and cornstarch to the egg yolk paste and mix evenly.

Be careful not to over-mix, just mix until no flour particles are visible, otherwise gluten will form.

The mixed batter can still flow.

Add a few drops of white vinegar or lemon juice to the egg whites to make them easier to whip.

When the foam is fine but still flowing, pour the fine sugar in one go and continue to beat.

Just beat the egg whites until they have small curved peaks.

Take one-third of the meringue and mix it with the egg yolk and tofu paste.

How to make a copy: cut it in the middle and pick it up from the bottom.

Be gentle to avoid defoaming of the meringue.

Once mixed, pour into remaining meringue.

Use the same technique to mix evenly.

Be sure not to over mix, otherwise the meringue will defoam!

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Pour into a six-inch round mold and smooth the surface with a spatula.

If you want to make an eight-inch piece, the materials will be doubled.

Preheat the oven to 180 degrees.

Place on the middle layer, bake at 180 degrees for 20 minutes, then turn to 150 degrees and bake for 20 minutes.

Each oven has a different temperature, so adjust it accordingly.

To see if the cake is cooked, just insert a toothpick into it and it's done if no batter comes out.