Simple Recipe: Appetizing 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. Unlike angel food cake, which only uses egg whites, chiffon cake uses the entire egg. The yolks are mixed into the batter before being folded into the whipped egg whites.

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. On the one hand, its method is pretty identical to chiffon method, which is to mix the liquids, fats, egg yolks, and flour together, while beating egg whites separately in a different. You can have Rice flour Japanese chiffon cake using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Rice flour Japanese chiffon cake

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

Don't let the rice flour fool you: this cake is filled with intriguing flavor. Author Alice Medrich recommends pairing the cake with lightly sweetened strawberries or sliced mango or pineapple. Cake flour is more delicate, and if you use all-purpose flour instead of cake flour, the texture will be dense and tough. Lemon Rice Flour Chiffon Cake This cake was inspired by a chiffon cake recipe shared by Vivian using rice flour.

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..

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.. Adjust Ingredients for a Different Size Chiffon Cake Pan. It's a decent-size cake for Japanese standards, but it looks "tiny" next to typical American cakes. See great recipes for Chiffon Cake with Fresh Pineapple too!