1 cup - pureed Mori Nu silken Tofu (firm) or any other silken Tofu (or 4 eggs)
1 tsp - baking soda
1/2 tsp - baking powder
1/2 tsp - salt
1 tsp - vanilla essence
Milk as required, to adjust batter to dropping consistency - maximum 1/2 cup
How to Make Chocolate Pound Cake with Tofu:
Pre-heat the oven to 180 degrees C (350 degrees F).
Line the base of a square pan (8 inch x 8 inch) with butter paper, or grease the base with butter and dust with flour till well coated and set aside.
Beat the eggs until fluffy, or the pureed tofu, until you see air bubbles in them. Set aside.
Meanwhile, sift together the flour, cocoa powder, baking powder, baking soda and salt. Do this thrice and set aside.
Cream the butter and sugar.
Add the vanilla essence and beat well.
Add the tofu or beaten eggs to the butter-sugar mixture and beat well till it has been incorporated.
Now, add the sifted flour mixture to the butter-sugar-egg mixture little by little and beat well till blended smoothly.
Add adequate milk to achieve a batter of dropping consistency.
Pour batter into the readied pan, smoothen the top and bake for 45-50 minutes or till done.
Recipe courtesy: chefinyou
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.