Rice flour Japanese chiffon cake

Hey everyone, it's John, welcome to our recipe page. Today, we're going to make a distinctive dish, Rice flour Japanese chiffon cake. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Rice flour Japanese chiffon cake is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Rice flour Japanese chiffon cake is something that I've loved my whole life.

Many things affect the quality of taste from Rice flour Japanese chiffon cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rice flour Japanese chiffon cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rice flour Japanese chiffon cake is 22cm chiffon tin. So make sure this portion is enough to serve for yourself and your beloved family.

To begin 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 that.

I tried this special chiffon cake for my sister in law who doesn’t eat wheat flour and she loved it😍 #glutenfree

Ingredients and spices that need to be Prepare to make Rice flour Japanese chiffon cake:

1. For meringue
2. 5 egg whites
3. 50 g white sugar
4. 1 pinch salt
5. For batter
6. 5 egg yolks
7. 30 g brown sugar
8. 50 cc rice oil (or salad oil)
9. 130 cc milk
10. 3 drops vanilla essence
11. 150 g rice flour

Instructions to make to make Rice flour Japanese chiffon cake

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Pour the batter into a chiffon tin. **you don’t need to grease nor dust your tin.
7. 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.
8. 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.

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So that's going to wrap it up for this exceptional food Steps to Make Quick Rice flour Japanese chiffon cake. Thanks so much for reading. I'm confident you can make this at home. There is 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. Thank you for reading. Go on get cooking!