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Oil-free Rice Flour Chiffon Cake (vanilla) Recipe

Oil-free Rice Flour Chiffon Cake (Vanilla) Recipe
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Serving : 6
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Prepare the ingredients before making Oil-free Rice Flour Chiffon Cake (Vanilla) in your home. Then, follow these steps below to serve Oil-free Rice Flour Chiffon Cake (Vanilla) for your family or friends.

Ingredients: Oil-free Rice Flour Chiffon Cake (Vanilla)

  • 4 Egg yolks
  • 4 Egg whites
  • 75 grams Rice flour
  • 70 grams Milk
  • 65 grams Sugar
  • 1 Vanilla extract

How to Make Oil-free Rice Flour Chiffon Cake (Vanilla)

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Oil-free Rice Flour Chiffon Cake (Vanilla) in your home by yourself.

    Step 1
  • Preheat the oven to 180℃. Because rice flour is so fine, but I sifted it anyway.
  • Step 2
  • Add egg yolks into a bowl and mix well. Also add milk and vanilla extract and stir. Then, add rice flour and mix well.
  • Step 3
  • Add egg white into a separate bowl. Then add sugar in 3 batches to make a thick meringue.
  • Step 4
  • Make sure to beat the egg white pretty well before adding sugar. (The picture shows the merengue after the first batch of sugar has been added.)
  • Step 5
  • Add a third of the meringue into the bowl from Step 1 and mix well. Pour that into the bowl of meringue and fold in without popping the meringue.
  • Step 6
  • When mixed well, pour into the chiffon mold. Shake the mold in both directions to smoothen out. Bake for 30 minutes in a 180℃ oven.
  • Step 7
  • When done, flip the mold over to cool.
  • Step 8
  • After it's completely cooled down, remove from the mold. Voila! Take care when removing from the mold - work slowly and carefully.
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