Hi, I am Joana. Today, we’re going to make rice flour japanese chiffon cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a 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 well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Rice flour Japanese chiffon cake is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. 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:

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

Steps 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. 1. 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. 1. Pour the batter into a chiffon tin. **you don’t need to grease nor dust your tin.
5. 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.
6. 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 is going to wrap this up with this special dish rice flour japanese chiffon cake recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!

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