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1
Separate the egg white from the egg yolk.
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2
Preheat the oven to 150-160C.
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3
Mix 80 g of the sugar with the corn starch and sift.
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4
Make the meringue.
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5
Beat the egg whites until peaks begin to form, then add the sugar (80 g) and cornstarch mixture in three parts.
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6
Finally, break the bubbles with an electric mixer on low speed.
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7
Beat the egg yolks.
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8
Once white, mix in the tofu.
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9
When the tofu becomes smooth, add the vanilla essence.
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10
Add the remaining sugar (20 g) and flour to Step 3 and mix until thickened.
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11
Put about 1/3 of Step 2 into the Step 4 bowl and mix with an electric mixer.
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12
Add 1/2 of the remaining Step 2 into Step 5 and mix with a rubber spatula, scraping up from the bottom.
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13
Finally, add Step 6 to the remaining meringue in the bowl from Step 2 and lightly mix, being careful not to break the air bubbles.
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14
Pour the batter into the pan, then drop the pan down onto a table from about 10 cm up to release air bubbles.
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15
Bake in the oven for 40-45 minutes.
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16
When a skewer or toothpick inserted in the center comes out clean, it's baked!
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17
!
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18
To prevent shrinking, drop the mold onto a table from about 15 cm.
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19
Flip upside down on top of a bottle or similar and let cool.
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20
It's done.
