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Tofu & Pistachio Chiffon

By Peng's Kitchen

Cute mini chiffon....recipe just nice for 3 mini pan, 1 for me, 1 for my hubby & 1 for my son!! ^-^

Recipe modified from Kevin Chai

Ingredient (makes 3 mini chiffon)
2 egg yolks30ml olive oil70gm tofu, mashed
20gm caster sugar40gm pistachio, toasted & grounded50gm cake flour
2 egg whites1/4 tsp cream of tartar30gm sugarMethod
Combine egg yolks, oil, tofu and 20gm sugar in a mixing bowl. Sift flour over and mix until forms batter.Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar and beat until stiff peaks form.Gently fold beaten egg white form into the egg yolk batter until blended.Pour batter into ungreased tube pan. Bake in preheated oven at 180 deg cel for 30mins or until cooked.Remove from oven and invert the cake onto table until completely cool before unmoulding.
Submitting this recipe to Aspiring Bakers 2010

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By Peng's Kitchen (Visit website)

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