Cakeflor

Step 1. Preheat your oven to 320°F (160°C). Do not grease your chiffon cake tin; the batter needs to climb the walls to rise correctly.

Step 2. In a large bowl, whisk the egg yolks with 20g of the sugar until pale. Add the blended silken tofu, vegetable oil, and vanilla extract. Whisk until thoroughly combined.

Step 3. Sift the cake flour, baking powder, and salt into the yolk mixture. Whisk gently until just smooth, ensuring there are no lumps.

Step 4. In a separate clean bowl, beat the egg whites with the cream of tartar until frothy. Gradually add the remaining 60g of sugar, beating on medium-high speed until stiff, glossy peaks form.

Step 5. Gently fold one-third of the egg whites into the tofu-yolk batter using a spatula to lighten the mixture. Carefully fold in the remaining egg whites in two batches, being careful not to deflate the air bubbles.

Step 6. Pour the batter into an ungreased 7-inch (18cm) chiffon tube pan. Run a skewer through the batter or tap the pan once on the counter to remove large air bubbles.

Step 7. Bake for 45-50 minutes, or until the top springs back when lightly pressed and a skewer comes out clean.

Step 8. Immediately invert the pan onto a wire rack or a bottle neck. Let the cake cool completely upside down for at least 2 hours before removing it from the pan.