The recipe calls for 5 eggs. Can I substitute silken tofu, and if so, what is the tofu-to-egg ratio?
I know that you can substitute tofu for eggs in recipes where you want to mimic the eggs’ texture (frittatas, mayonnaise, etc.) or use it for moisture (brownies, cookies), but eggs in cakes usually serve as a leavening agent, and silken tofu is just not going to hold air the way a beaten egg does. I have absolutely no experience with flourless cakes, so I don’t know how much leavening the eggs provide in your recipe. If you’re feeling adventurous, the substitution in baking (mind you, I’ve only tried it in quick bread-type recipes) is usually 1/4 cup soft silken tofu per egg.
If you’re looking to make a vegan cake, there are vegan egg substitutes that work better in baked good better than tofu does.
Hm, maybe I’ll just make lezler’s tofu brownies recipe and not worry about experimenting. I’ve never used tofu before.
I don’t think it will work at all. In flourless cakes, it’s the air beaten into the egg whites/yolks which allow the cake to rise, since there’s no flour gluten or other leavening agents. I suspect that if you substitute tofu you won’t get any rise at all.
If you want to try it, the tofu to egg ratio is 2:3. Perhaps you could experiment with adding some baking powder to the recipe to add some leavening?
There is this site which might help: http://www.eggless.com/
And this one on vegan baking offers substitutes for eggs:
http://www.theppk.com/veganbaking.html