Oil-Free Rice Flour Chiffon Cake
Oil-Free Rice Flour Chiffon Cake

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, oil-free rice flour chiffon cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Oil-free Rice Flour Chiffon Cake (Vanilla). You can make a chiffon cake without adding oil. Because rice flour is quite fine, if you mix really well after.

Oil-Free Rice Flour Chiffon Cake is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Oil-Free Rice Flour Chiffon Cake is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have oil-free rice flour chiffon cake using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Oil-Free Rice Flour Chiffon Cake:
  1. Take 4 Eggs
  2. Take 75 grams Joshinko
  3. Prepare 30 grams Sugar for the egg whites
  4. Take 30 grams Sugar for the egg yolks
  5. Prepare 1 few drops Vanilla oil
  6. Get 60 grams Milk

Since there are some lemon in the fridge, I baked this cake with lemon instead of the original recipe which uses orange. The cake turns out lovely - soft and spongy and the tangy lemon flavour is irresistible.. Sieve both flours together and mix in the salt. Beat egg yolks and sugar until creamy, drizzle in oil and orange juice/zest. chocolate rice flour chiffon cake.

Steps to make Oil-Free Rice Flour Chiffon Cake:
  1. Put the egg whites in a bowl, gradually add the sugar in 2-3 batches, and whisk until it produces a stiff meringue.
  2. In a separate bowl, combine the egg yolks and sugar, and whisk until pale and thick.
  3. In the egg yolk mixture from Step 2, add milk and vanilla oil and mix with a whisk, then add the joshinko and mix.
  4. Briskly stir the egg white mixture from Step 1 in 3 batches into the bowl in Step 3. Gently stir from the bottom of the bowl without reducing the froth.
  5. Pour the batter into a mold, then tap the mold on a table to release air pockets.
  6. Bake for 30 minutes in an oven preheated to 160℃. After 7-8 minutes into baking, make 4 shallow cuts into the top of the cake. This will help it to rise evenly. Once it's finished baking, turn the mold upside down and cool.

I was going to bake a pandan chiffon cake but then I saw this recipe. I have heard of rice flour chiffon cakes, but had never made one. So I thought this was as good a time as any to start! Made with simple ingredients such as oil, eggs, sugar, flour, and flavorings, a chiffon cake is a light cake with a spongy texture. Unlike other types of sponge cakes that use chemical/artificial leavener such as baking soda and baking powder, chiffon cakes are leavened mostly from the meringue (stiffly beaten egg whites).

So that is going to wrap it up with this special food oil-free rice flour chiffon cake recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!