Recipe of Homemade Rice flour Japanese chiffon cake
Rice flour Japanese chiffon cake Recipe
Hello, I'm Linda. Today, I will show you a way to prepare rice flour japanese chiffon cake recipe. Never skip today's recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I'm gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Rice flour Japanese chiffon cake Recipe
Rice flour Japanese chiffon cake is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Rice flour Japanese chiffon cake is something that I've loved my entire life.
Rice flour Japanese chiffon cake is one of the most favored of recent trending foods on earth. It's enjoyed by millions every day. It is simple, it's fast, it tastes delicious. Rice flour Japanese chiffon cake is something which I have loved my whole life. They're fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have rice flour japanese chiffon cake using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Rice flour Japanese chiffon cake:
- Get of For meringue.
- Take 5 of egg whites.
- Take 50 g of white sugar.
- Take 1 pinch of salt.
- Prepare of For batter.
- Get 5 of egg yolks.
- Make ready 30 g of brown sugar.
- Get 50 cc of rice oil (or salad oil).
- Prepare 130 cc of milk.
- Prepare 3 drops of vanilla essence.
- Make ready 150 g of rice flour.
Steps to make Rice flour Japanese chiffon cake:
- 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..
- 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..
- 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..
- 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..
- 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..
- Pour the batter into a chiffon tin. **you don’t need to grease nor dust your tin..
- 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..
- 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..
So that's going to wrap this up with this special dish rice flour japanese chiffon cake recipe. Thank you very much for your time. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
