Millennial Pink Cake

Millenial Pink is the new black! It's as delicious as it looks. The addition of tofu gives this cake a boost of protein!

Cooking Directions

Preheat oven to 350°F.
In a clean and dry bowl, mix together all dry ingredients. Sift and set aside.
Meanwhile, blend tofu with water until smooth in a blender.
Using a whisk, incorporate wet ingredient into the dry little by little until it’s just combined without any dry chunks. Make sure not to overmix.
Grease and line two 8” cake pans with parchment, and divide and pour the batter into equal amounts.
Bake for about 25-30 minutes or until the tooth pick inserted in the middle comes out dry.
Take it out of the oven, and flip it on to a cooling rack and let cool.
Use it to build a cake, or freeze it airtight for later use.

Combine sugar and water in a heavy pot and cook.
Meanwhile, start whipping egg whites with a pinch of salt until it reaches soft peak.
When the syrup cooks to 235°F, quickly remove from heat and add to the meringue as it whips.
Continue whipping the meringue at full speed to get maximum volume then pull down the speed to medium.
The mixture will look broken at first, but it will start to come together to create emulsified buttercream.
Add in food coloring until it reaches the desired color, and take it off the mixer when done.
Use to build a cake, or put away in airtight container and keep in a cool space, away from direct light.

This recipe was created by Baby One More Bite.