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

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

Oil-Free Rice Flour Chiffon Cake is one of the most favored of current viral meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Oil-Free Rice Flour Chiffon Cake is something that I’ve loved my entire life.

To get started with this particular recipe, we must 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 it.

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

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