Pre-heat the oven to 180 deg C (350 deg F). Line the base of a
square pan (8"x8") with butter paper, or grease the base with butter
and dust with flour till well coated and set aside. I used a BUNDT
CAKE pan (nonstick 9.75 X 3.38 inches). Beat the eggs until fluffy
pureed and flavored tofu until you see air bubbles in them and set
aside. This step is OPTIONAL
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 beaten eggs to the butter-sugar mixture and beat well till it
has been incorporated. Seeing a curdles kind of texture, I thought I
messed up the batter but nothing like that happened. So dont worry about
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. ( My oven took only about 32 minutes).
I toppled it out after it had cooled and here is the final cake.
Makes one - 8"X8" Square cake. I made use of 9.75X3.38 inch bundt
Ingredients: 250 gms all purpose flour (or Maida)
250 gms sugar
250 gms butter
50 gms cocoa powder
1 cup pureed Mori Nu silken Tofu (firm) or any other silken
Tofu (instead of 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 - max 1/2 cup