Hello, I’m Elise. Today, I’m gonna show you how to prepare foolproof rice flour and soy milk chiffon cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Foolproof Rice Flour and Soy Milk Chiffon Cake Recipe
Foolproof Rice Flour and Soy Milk Chiffon Cake is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Foolproof Rice Flour and Soy Milk Chiffon Cake is something that I have loved my whole life.
To be with this recipe, we have to first prepare a few ingredients. You can have foolproof rice flour and soy milk chiffon cake using 6 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Foolproof Rice Flour and Soy Milk Chiffon Cake:
- Make ready 130 grams Rice flour (or joshinko)
- Make ready 6 Egg yolks
- Get 6 Egg whites
- Make ready 80 grams Granulated sugar
- Make ready 50 ml Canola oil (or vegetable oil)
- Take 120 ml Soy milk (or milk)
Instructions to make Foolproof Rice Flour and Soy Milk Chiffon Cake:
- Use well-chilled eggs. In a large bowl, separate the yolks from the egg whites, and return the egg whites to the refrigerator.
- Add 1/2 the amount of sugar, and mix until the consistency resembles mayonnaise.
- Add soy milk to the egg yolk mixture from Step 2, then add oil, and mix well.
- Add rice flour to mixture from Step 3, and mix well, then preheat oven to 320F/160C.
- Add the remaining sugar to the egg whites in 2-3 batches, and whisk until stiff peaks form (add a small amount of sugar at first, then add the rest as you go).
- Lightly mix 1/3 of the whipped egg white mixture from Step 5 to the mixture from Step 4, then gently fold in the rest with a wooden spatula.
- Add the remaining meringue to batter from Step 6, and using a rubber spatula, stir as if scooping up the batter from the bottom and folding it over.
- Pour batter into a chiffon cake mold, even out the surface, and tap the mold lightly on the counter to release the air pockets from the batter.
- Bake for 45-50 minutes in oven at 320F/160C.
- Once it’s done, test with a skewer and if it comes out clean, turn the mold upside down over a casserole dish and allow to cool.
- Once the cake cools down, go along the sides with a knife, and loosen the cake from the mold.
- Serve the cake as is, or with whipped cream or your choice of fruit.
So that is going to wrap it up with this distinctive dish foolproof rice flour and soy milk chiffon cake recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
