Foolproof Rice Flour and Soy Milk Chiffon Cake

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Foolproof Rice Flour and Soy Milk Chiffon Cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Foolproof Rice Flour and Soy Milk 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 Foolproof Rice Flour and Soy Milk Chiffon Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can have Foolproof Rice Flour and Soy Milk Chiffon Cake using 6 ingredients and 12 steps. Here is how you cook it.

This is a recipe based on one from my friend who used to work in a cafe! When I used wheat flour to make chiffon cake, I would mess up 50% of the time, but with rice flour, I never fail.

I recommend using fine grain rice powder.
You can use a whole egg if you prefer.
I prefer to use lots of egg whites.
For a light and fluffy result, use 130 g for both the rice flour and soy milk. For a 20 cm [7.9 in] diameter chiffon cake. Recipe by Ryo---ko

Ingredients and spices that need to be Make ready to make Foolproof Rice Flour and Soy Milk Chiffon Cake:

1. 130 grams Rice flour (or joshinko)
2. 6 Egg yolks
3. 6 Egg whites
4. 80 grams Granulated sugar
5. 50 ml Canola oil (or vegetable oil)
6. 120 ml Soy milk (or milk)

Instructions to make to make Foolproof Rice Flour and Soy Milk Chiffon Cake

1. Use well-chilled eggs. In a large bowl, separate the yolks from the egg whites, and return the egg whites to the refrigerator.
2. Add 1/2 the amount of sugar, and mix until the consistency resembles mayonnaise.
3. Add soy milk to the egg yolk mixture from Step 2, then add oil, and mix well.
4. Add rice flour to mixture from Step 3, and mix well, then preheat oven to 320F/160C.
5. 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).
6. 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.
7. 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.
8. 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.
9. Bake for 45-50 minutes in oven at 320F/160C.
10. 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.
11. Once the cake cools down, go along the sides with a knife, and loosen the cake from the mold.
12. Serve the cake as is, or with whipped cream or your choice of fruit.

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