When baking a pound cake the first thing that comes to our mind is EGGS because its the key ingredient for a pound cake. Eggs not only adds structure and flavor to a cake but are used for binding, leaving and thickening our cakes. So what can replace this magic ingredients – tofu, curd and milk. Yes, you heard me right – the combo of these three creates such a fluffy and moist cake that you will hardly miss eggs in this cake. Tofu, a soybean product, acts as a thickening agent, yogurt makes the cake rich and moist and milk balances the density of the cake and adds flavor.
RECIPE DETAIL – This recipe is pretty straightforward – sift, mix the ingredients, bake and enjoy!! Sift dry ingredients first. Cream butter and sugar until light and fluffy. In a separate bowl mix tofu and yogurt until thick and creamy. You can choose to puree tofu in a blender and later combine it with beaten curd. Add dry ingredients, mix it well and bake @ 350 degree F for 30-40 minutes or until the toothpick comes out clean. Instead of icing or frosting my cake, I like to dust my cake with powdered sugar once it has cooled down. Enjoy a perfect tea time cake!! Recipe adapted from here. Also try other eggless cakes – Eggless Butterscotch cupcakes, Eggless 7 minute chocolate microwavable cake , Eggless Red Velvet cupcakes, Eggless Box mix cake, Eggless Pineapple pastry , Eggless Cake recipe, Eggless Vanilla cupcakes, Eggless crumble cookie cake. Looking for eggless cookies – Oatmeal- raisin cookies, Cherry topped cookies, Tutti frutti cookies,Nan Khatai, Coconut cookies.