Rice flour Japanese chiffon cake

Name: Rice flour Japanese chiffon cake
Yield: 22cm chiffon tin
Cuisine: South African
Ingredients: 5 egg whites; 50 g white sugar; 1 pinch salt; 5 egg yolks; 30 g brown sugar; 50 cc rice oil (or salad oil); 130 cc milk; 3 drops vanilla essence; 150 g rice flour

Misaki Oba @cook_12751554

I tried this special chiffon cake for my sister in law who doesn’t eat wheat flour and she loved it😍 #glutenfree

Misaki Oba @cook_12751554

I tried this special chiffon cake for my sister in law who doesn’t eat wheat flour and she loved it😍 #glutenfree

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Ingredients

22cm chiffon tin

For meringue
5egg whites
50 gwhite sugar
1 pinchsalt
For batter
5egg yolks
30 gbrown sugar
50 ccrice oil (or salad oil)
130 ccmilk
3 dropsvanilla essence
150 grice flour

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Steps

1

Preheat your oven at 160℃. Separate the eggs to egg whites and egg yolk. Place them in 2 bowls separately. Freeze your egg whites for 10 mins so that they get well chilled.
2

Take out the egg whites from freezer. Add a pinch of salt and beat it with a hand mixer at medium speed. When it gets bubbly, add 1/3 of your white sugar and keep whipping. Add the rest of sugar little by little and whip it well at each addition until stiff peaks forms.
3

Place your egg yolk in another bowl and whip it with brown sugar until the color changes to creamy white. Add your oil -> milk -> vanilla essence -> flour in a order and whip it well at each addition.
4

Using a spatular, fold in 1/3 of the egg whites into the batter until the mixture is homogeneous. And fold in another 1/3 of the egg whites and mix GENTLY.
5

Now, transfer the batter to egg whites. Fold in the batter into egg whites gently gently gently. Fold in until lumps of egg whites disappear but NEVER over mix it.
6

Pour the batter into a chiffon tin. **you don’t need to grease nor dust your tin.
7

Bake it in a preheated oven for 30-35 mins at 160℃. **temperature and time depend on oven type. Please adjust them in your way.
8

As soon as you take out the tin from the oven, drop it on the counter once so that it stops shrinking. The cake must be fully cooled upside down.