Recipe: Perfect Rice flour Japanese chiffon cake

Rice flour Japanese chiffon cake. Rice flour Japanese chiffon cake I tried this special chiffon cake for my sister in law who doesn't eat wheat flour and she loved it😍 #glutenfree. And until now, it is still in my most-favourite-cake-of-all-time list. JCC is a special cake because it is the combination of a chiffon cake and a cheesecake.

It's a decent-size cake for Japanese standards, but it looks "tiny" next to typical American cakes. 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. You can cook Rice flour Japanese chiffon cake using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Rice flour Japanese chiffon cake

1. You need of For meringue.
2. It's 5 of egg whites.
3. You need 50 g of white sugar.
4. It's 1 pinch of salt.
5. Prepare of For batter.
6. You need 5 of egg yolks.
7. It's 30 g of brown sugar.
8. You need 50 cc of rice oil (or salad oil).
9. You need 130 cc of milk.
10. It's 3 drops of vanilla essence.
11. It's 150 g of rice flour.

The cake turns out lovely - soft and spongy and the tangy lemon flavour is irresistible.. The oil is a key ingredient in creating the chiffon cake signature texture. Flavour variations - I used Matcha and Hojicha, however you can use cocoa, or English tea such as earl grey etc. I would like to try Yuzu one day.

Rice flour Japanese chiffon cake instructions

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..

Chiffon cake has a distinctive airy fluffy and light soft texture yet the cake is spongy and. This recipe called Sponge Cake is one of the tastiest desserts in the Japanese cuisine its usually served for guests at parties and its very easy to make. Warm the oil in the microwave or in a saucepan. Leaving the cake in the oven after it's done baking helps to minimize some of the deflating. Line the cake pan with baking paper.