Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, rice flour green tea chiffon cake. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Rice Flour Green Tea Chiffon Cake is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Rice Flour Green Tea Chiffon Cake is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have rice flour green tea chiffon cake using 6 ingredients and 9 steps. Here is how you can achieve that.
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The ingredients needed to make Rice Flour Green Tea Chiffon Cake:
- Get 90 grams Rice flour
- Take 3 Eggs
- Take 1 tsp Matcha
- Make ready 60 grams Beet sugar (cane sugar, or if you don't have, light brown sugar)
- Get 2 tbsp Olive oil (or vegetable oil)
- Prepare 90 grams Soy milk
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Instructions to make Rice Flour Green Tea Chiffon Cake:
- Separate the egg white and yolk. You'll use 30 g of sugar with each, so separate and measure.
- Add 30 g of sugar to the egg white in three batches. Use a hand-mixer to mix into a meringue.
- Add 30 g of sugar to the egg yolk. Whip in a double broiler until it becomes white-ish.
- Heat the soy milk in the microwave (500 W) for 30 seconds. Add the soy milk and the oil, mixing well after adding each.
- Add the rice flour and matcha and mix well.
- Add 1/3 of the meringue to the egg yolk bowl and mix well. Add half of the remaining meringue and mix with a spatula in a cutting motion.
- Add the batter to the meringue bowl and use a rubber spatula to mix using a scooping motion from the bottom.
- Bake in the preheated oven at 180 ℃ for 30 minutes. Remove after 10 minutes and make 5 cuts towards the center.
- Watch it carefully; if it looks like it's over-cooking, cover with aluminum foil.
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