Hi, I am Kate. Today, we’re going to make rice flour japanese chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit more unique. This will be really 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 current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Rice flour Japanese chiffon cake is something that I’ve loved my whole life. They’re fine and they look fantastic.

To be with this recipe, we must first prepare a few ingredients. You can have rice flour japanese chiffon cake using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Rice flour Japanese chiffon cake:

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

Instructions 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 for this exceptional dish rice flour japanese chiffon cake recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!

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