Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, oil-free rice flour chiffon cake (vanilla). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Oil-free Rice Flour Chiffon Cake (Vanilla) is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Oil-free Rice Flour Chiffon Cake (Vanilla) is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook oil-free rice flour chiffon cake (vanilla) using 6 ingredients and 9 steps. Here is how you cook that.
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The ingredients needed to make Oil-free Rice Flour Chiffon Cake (Vanilla):
- Make ready 4 Egg yolks
- Get 4 Egg whites
- Make ready 75 grams Rice flour
- Make ready 70 grams Milk
- Take 65 grams Sugar
- Take 1 Vanilla extract
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Steps to make Oil-free Rice Flour Chiffon Cake (Vanilla):
- Preheat the oven to 180℃. Because rice flour is so fine, but I sifted it anyway.
- Add egg yolks into a bowl and mix well. Also add milk and vanilla extract and stir. Then, add rice flour and mix well.
- Add egg white into a separate bowl. Then add sugar in 3 batches to make a thick meringue.
- 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.)
- 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.
- 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.
- When done, flip the mold over to cool.
- 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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