Foolproof Rice Flour and Soy Milk Chiffon Cake
Foolproof Rice Flour and Soy Milk Chiffon Cake

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, foolproof rice flour and soy milk chiffon cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Foolproof Rice Flour and Soy Milk Chiffon Cake is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Foolproof Rice Flour and Soy Milk Chiffon Cake is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook foolproof rice flour and soy milk chiffon cake using 6 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Foolproof Rice Flour and Soy Milk Chiffon Cake:
  1. Get 130 grams Rice flour (or joshinko)
  2. Take 6 Egg yolks
  3. Take 6 Egg whites
  4. Get 80 grams Granulated sugar
  5. Take 50 ml Canola oil (or vegetable oil)
  6. Prepare 120 ml Soy milk (or milk)
Instructions to make Foolproof Rice Flour and Soy Milk Chiffon Cake:
  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.

So that is going to wrap this up with this special food foolproof rice flour and soy milk chiffon cake recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this site becomes “the place to be” when it comes to foolproof rice flour and soy milk chiffon cake cooking. Go on get cooking!