Easy Recipe: Perfect Oil-Free Rice Flour Chiffon Cake

Oil-Free Rice Flour Chiffon Cake. Great recipe for Oil-Free Rice Flour Chiffon Cake. Since I'm always eating sweets and bread made of wheat flour, I figured I should eat some rice flour, too. Unlike wheat flour, rice flour is very dry and sandy, so there's no need to sift it.

You can make a chiffon cake without adding oil. Because rice flour is quite fine, if you mix really well after. Corn Flour and Orange Blossom Chiffon Cake. You can cook Oil-Free Rice Flour Chiffon Cake using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Oil-Free Rice Flour Chiffon Cake

1. You need 4 of Eggs.
2. It's 75 grams of Joshinko.
3. It's 30 grams of Sugar for the egg whites.
4. You need 30 grams of Sugar for the egg yolks.
5. It's 1 of few drops Vanilla oil.
6. It's 60 grams of Milk.

Combine egg whites and cream of tartar in bowl of a stand mixer. Using whisk attachment, beat whites on medium-high until they're creamy white and the beater leaves tracks. 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.

Oil-Free Rice Flour Chiffon Cake step by 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..
2. In a separate bowl, combine the egg yolks and sugar, and whisk until pale and thick..
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..
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..
5. Pour the batter into a mold, then tap the mold on a table to release air pockets..
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..

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. The cake turns out lovely - soft and spongy and the tangy lemon flavour is irresistible.. 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.