Foolproof Rice Flour and Soy Milk Chiffon Cake

Name: Foolproof Rice Flour and Soy Milk Chiffon Cake
Cuisine: American
Ingredients: 130 grams Rice flour (or joshinko); 6 Egg yolks; 6 Egg whites; 80 grams Granulated sugar; 50 ml Canola oil (or vegetable oil); 120 ml Soy milk (or milk)

cookpad.japan @cookpad_jp

This is a recipe based on one from my friend who used to work in a cafe! When I used wheat flour to make chiffon cake, I would mess up 50% of the time, but with rice flour, I never fail.

I recommend using fine grain rice powder.
You can use a whole egg if you prefer.
I prefer to use lots of egg whites.
For a light and fluffy result, use 130 g for both the rice flour and soy milk. For a 20 cm [7.9 in] diameter chiffon cake. Recipe by Ryo---ko

This is a recipe based on one from my friend who used to work in a cafe! When I used wheat flour to make chiffon cake, I would mess up 50% of the time, but with rice flour, I never fail.

cookpad.japan @cookpad_jp

This is a recipe based on one from my friend who used to work in a cafe! When I used wheat flour to make chiffon cake, I would mess up 50% of the time, but with rice flour, I never fail.

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Ingredients

130 gramsRice flour (or joshinko)
6Egg yolks
6Egg whites
80 gramsGranulated sugar
50 mlCanola oil (or vegetable oil)
120 mlSoy milk (or milk)

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Steps

1

Use well-chilled eggs. In a large bowl, separate the yolks from the egg whites, and return the egg whites to the refrigerator.
2

Add 1/2 the amount of sugar, and mix until the consistency resembles mayonnaise.
3

Add soy milk to the egg yolk mixture from Step 2, then add oil, and mix well.
4

Add rice flour to mixture from Step 3, and mix well, then preheat oven to 320F/160C.
5

Add the remaining sugar to the egg whites in 2-3 batches, and whisk until stiff peaks form (add a small amount of sugar at first, then add the rest as you go).
6

Lightly mix 1/3 of the whipped egg white mixture from Step 5 to the mixture from Step 4, then gently fold in the rest with a wooden spatula.
7

Add the remaining meringue to batter from Step 6, and using a rubber spatula, stir as if scooping up the batter from the bottom and folding it over.
8

Pour batter into a chiffon cake mold, even out the surface, and tap the mold lightly on the counter to release the air pockets from the batter.
9

Bake for 45-50 minutes in oven at 320F/160C.
10

Once it's done, test with a skewer and if it comes out clean, turn the mold upside down over a casserole dish and allow to cool.
11

Once the cake cools down, go along the sides with a knife, and loosen the cake from the mold.
12

Serve the cake as is, or with whipped cream or your choice of fruit.