Recipe of Award-winning No Butter Matcha Cake with Tofu and Cream

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, no butter matcha cake with tofu and cream. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

No Butter Matcha Cake with Tofu and Cream is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. No Butter Matcha Cake with Tofu and Cream is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook no butter matcha cake with tofu and cream using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make No Butter Matcha Cake with Tofu and Cream:

1. Take 200 grams Pancake mix
2. Make ready 200 grams Non-dairy fresh cream
3. Prepare 150 grams Tofu
4. Make ready 2 Egg (whole)
5. Prepare 30 grams Light brown sugar
6. Take 10 grams Matcha

Steps to make No Butter Matcha Cake with Tofu and Cream:

1. Knead and mix the beaten eggs and sugar. Add the cream and mix. Then add strained tofu and continue to mix.
2. Preheat the oven at 170℃.
3. Add the pancake mix in several batches, making sure not to make lumps.
4. Add matcha and mix well. Pour into a cake pan lined with kitchen paper. I used an 18 cm pan this time.
5. Drop the cake pan several times to remove air bubbles. Bake for 40 minutes at 170℃.
6. Open the oven and cover with aluminum foil. Continue to bake for 10 minutes.
7. Make a hole with a skewer to check if it's baked enough. Remove from the cake pan and cool on a cake rack to finish.

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