Recipe: Delicious Oil-Free Rice Flour Chiffon Cake

Oil-Free Rice Flour Chiffon Cake. 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.

You can make a chiffon cake without adding oil. Because rice flour is quite fine, if you mix really well after. Don't let the rice flour fool you: this cake is filled with intriguing flavor. You can have Oil-Free Rice Flour Chiffon Cake using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Oil-Free Rice Flour Chiffon Cake

1. It's 4 of Eggs.
2. It's 75 grams of Joshinko.
3. Prepare 30 grams of Sugar for the egg whites.
4. You need 30 grams of Sugar for the egg yolks.
5. Prepare 1 of few drops Vanilla oil.
6. Prepare 60 grams of Milk.

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.. Sieve both flours together and mix in the salt.

Oil-Free Rice Flour Chiffon Cake step by step

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..

Beat egg yolks and sugar until creamy, drizzle in oil and orange juice/zest. Cream the butter with the sugar until well blended. Add eggs and vanilla, beating with a wire whisk. Add flour and baking powder and continue to beat until well mixed. Pour batter into prepared pan. chocolate rice flour chiffon cake.