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

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, oil-free rice flour chiffon cake. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Great recipe for Oil-Free Rice Flour Chiffon Cake. Since I'm always eating sweets and bread made of wheat flour, I figured I should eat some rice flour, too. Unlike wheat flour, rice flour is very dry and sandy, so there's no need to sift it.

Oil-Free Rice Flour Chiffon Cake is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Oil-Free Rice Flour Chiffon Cake is something that I’ve loved my whole life. They’re nice and they look fantastic.

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

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

You can make a chiffon cake without adding oil. Lemon Rice Flour Chiffon Cake This cake was inspired by a chiffon cake recipe shared by Vivian using rice flour. 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..

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.

Cake flour is a low gluten flour while self-rising flour is just all-purpose flour with baking powder (leavener) already mixed in the flour. You can make cake flour too. Unlike angel food cake, which only uses egg whites, chiffon cake uses the entire egg. The yolks are mixed into the batter before being folded into the whipped egg whites. They bring richness and a subtle yellow hue to the cake.

So that’s going to wrap this up for this exceptional food oil-free rice flour chiffon cake recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!