Healthy Lemon Tofu Chiffon Cake

I love the lemony essence and the pillowy soft texture of this chiffon cake .This lemon chiffon cake is very light and soft and it's topped a delicious lemon glaze .From breakfast to dessert this chiffon cake will be a crowd pleaser all the time .

Here is another simple and healthy recipe for a chiffon cake including tofu !  

Ingredients
345 g pack firm silken tofu
3 tbsp agave syrup
rind of 2 lemon plus juice of 2
100 g gram or chickpea flour
2 tsp baking powder
2 tbsp water

 Method
1 . Preheat the oven to 170 degrees C .Line a 500 g loaf tin with baking parchment .

 2 . Place the tofu , syrup , lemon rind and juice in a mixing bowl and beat with an electric mixer until smooth and light . This will take 5 minutes .

 3 . Mix the baking powder and flour together and beat into the tofu 2 tbsp at a time . Whisk with the mixer for a further 5 minutes .

 4 . Transfer to the prepared tin and bake for 25-30 minutes until firm but still springy to the touch .Remove from the oven and allow to cool slightly and then lift out with the baking parchment and allow to cool completely .

 5 . Serve in slices .

Tips for success baking cake:
Preheat oven
If you put a cake into an oven that's not hot enough , it will affects the way it rises .Fan ovens can dry a cake slightly so for a longer shell life use the conventional setting .

Be accurate with weighs and ingredients
Make sure you use the exact measurements and ingredients as stated in the recipe . You can't just add more baking powder if you want your cake to rise more or subtitute self raising flour for plain .
Use measuring spoons rather than table wear to ensure accuracy. Also, avoid mixing imperial and metric measurements , pick one or the other .

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