Hello, I’m Clara. Today, I will show you a way to make oil-free, sugar-free rice flour soy milk chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake Recipe
Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook oil-free, sugar-free rice flour soy milk chiffon cake using 7 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake:
- Prepare 70 grams Rice flour
- Get 3 medium Egg yolk
- Make ready 4 medium Egg white
- Prepare 1 dash Salt
- Take 85 grams Honey
- Make ready 70 grams Soy milk (I use soy milk with 10% soybean solid content)
- Get 20 grams Boiled spinach
Steps to make Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake:
- Boil the spinach, chop it into small pieces, then mix it with the soy milk in a blender. It’s okay to have small lumps of spinach remaining in the mixture!
- Put the egg whites in a bowl with a pinch of salt. Beat into a stiff meringue with a hand-held mixer. Refrigerate until use.
- Put the egg yolks and honey in a separate bowl. Beat with the hand-held mixer until the mixture has a consistency similar to mayonnaise. Add the mixture from Step 1 and mix.
- Sift the rice flour into the mixture from Step 3 and mix thoroughly. Use a hand-held mixer up until this step.
- Add 1/3 of the Step 2 meringue to the bowl from Step 4. Mix well with a whisk until the air bubbles disappear.
- Add the remaining meringue of Step 2 and fold it into the batter with a spatula, scooping it up from the bottom of the bowl, while rotating the bowl. Don’t over-mix!
- Pour the batter into a tube pan. Place your thumbs on the center tube and other fingers around the rim of the pan to hold it down securely. Lightly tap the pan on your work surface once or twice to release the trapped air.
- Bake at 170°C (325°F) for 40 minutes. If the top browns too fast while baking, cover with aluminum foil.
- The cake is baked when a skewer inserted into the cake comes out clean. Immediately invert the pan and balance it upside down on a glass jar. Then, let it cool.
- When the cake has cooled to the touch, cover with a plastic bag to keep it moist, and refrigerate it upside down! Remove the cake from the mold after it cools completely.
So that’s going to wrap this up for this exceptional dish oil-free, sugar-free rice flour soy milk chiffon cake recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
