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Oil-free Rice Flour Chiffon Cake Recipe

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

Ingredients: Oil-Free Rice Flour Chiffon Cake

  • 4 Eggs
  • 75 grams Joshinko
  • 30 grams Sugar for the egg whites
  • 30 grams Sugar for the egg yolks
  • 1 few drops Vanilla oil
  • 60 grams Milk

How to Make Oil-Free Rice Flour Chiffon Cake

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Oil-Free Rice Flour Chiffon Cake in your home by yourself.

    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.
  • Step 2
  • In a separate bowl, combine the egg yolks and sugar, and whisk until pale and thick.
  • Step 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.
  • Step 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.
  • Step 5
  • Pour the batter into a mold, then tap the mold on a table to release air pockets.
  • Step 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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