Simple Recipe: Tasty Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake

Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake. Great recipe for Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake. I simply wanted to make a healthy snack. I recommend making the meringue soft enough to form peaks with tips that curl over!

When you start with the egg whites, you can use it again without. In a mixing bowl, combine rice flour, almond flour and baking powder. Add in lemon soy yogurt, agave syrup or maple syrup, lemon juice, lemon zests and lemon essential oil if using. You can have Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake

1. You need 70 grams of Rice flour.
2. Prepare 3 medium of Egg yolk.
3. It's 4 medium of Egg white.
4. It's 1 dash of Salt.
5. You need 85 grams of Honey.
6. Prepare 70 grams of Soy milk (I use soy milk with 10% soybean solid content).
7. Prepare 20 grams of Boiled spinach.

Add the sugar, pandan juice, pandan extract and oil into the soy milk mixture. Add flour mixture to the wet ingredients in two batches. Whisk until batter is smooth and has no lumps. Sugar-Free Rice Flour Soy Milk Chiffon Cake. ( non sticky), tapioca starch, coconut milk , sugar, water, food coloring of choice, coconut flakes akouvigbete.

Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake instructions

1. Boil the spinach, chop it into small pieces, then mix it with the soy milk in a blender. It's okay to have small lumps of spinach remaining in the mixture!.
2. Put the egg whites in a bowl with a pinch of salt. Beat into a stiff meringue with a hand-held mixer. Refrigerate until use..
3. Put the egg yolks and honey in a separate bowl. Beat with the hand-held mixer until the mixture has a consistency similar to mayonnaise. Add the mixture from Step 1 and mix..
4. Sift the rice flour into the mixture from Step 3 and mix thoroughly. Use a hand-held mixer up until this step..
5. Add 1/3 of the Step 2 meringue to the bowl from Step 4. Mix well with a whisk until the air bubbles disappear..
6. Add the remaining meringue of Step 2 and fold it into the batter with a spatula, scooping it up from the bottom of the bowl, while rotating the bowl. Don't over-mix!.
7. Pour the batter into a tube pan. Place your thumbs on the center tube and other fingers around the rim of the pan to hold it down securely. Lightly tap the pan on your work surface once or twice to release the trapped air..
8. Bake at 170°C (325°F) for 40 minutes. If the top browns too fast while baking, cover with aluminum foil..
9. The cake is baked when a skewer inserted into the cake comes out clean. Immediately invert the pan and balance it upside down on a glass jar. Then, let it cool..
10. When the cake has cooled to the touch, cover with a plastic bag to keep it moist, and refrigerate it upside down! Remove the cake from the mold after it cools completely..

Dilute mung bean flour with part of the coconut milk and set aside. Add a few drops of vanilla essence to increase aroma. The one nice thing about the rice crepes is that they can be made into the thinnest most delicate lacey crepes, which is a big bonus in my book: -Gluten-free with GF oat flour or certified GF oats ground to flour-Oil-free with just a small amount of fat found naturally in oats and cacao-Nut-free as long as you use a non-dairy milk made from rice or oats or flax or hemp-Soy-free-Refined sugar-free instead sweetened naturally with dates Soy Milk can be replaced with another non-dairy Milk, but it will not curdle in the same way due to the lack of protein content. If you must replace it, I would recommend using a high fat Coconut Milk or creamy Hemp Milk. I tried making a no-fail sponge cake using rice flour.