Easiest Way to Make Appetizing Oil-Free Rice Flour Chiffon Cake

Easiest Way to Make Appetizing Oil-Free Rice Flour Chiffon Cake Delicious, fresh and tasty.

Oil-Free Rice Flour Chiffon Cake. Great recipe for Oil-free Rice Flour Chiffon Cake (Vanilla). You can make a chiffon cake without adding oil. Because rice flour is quite fine, if you mix really well after.

Rice flour or gluten free baking flour are also great substitutions for cake flour.

They don't have the density (gluten content).

For an orange chiffon cake, replace vanilla extract with one teaspoon orange oil.

You can cook Oil-Free Rice Flour Chiffon Cake using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Oil-Free Rice Flour Chiffon Cake

1. Prepare 4 of Eggs.

2. It’s 75 grams of Joshinko.

3. Prepare 30 grams of Sugar for the egg whites.

4. It’s 30 grams of Sugar for the egg yolks.

5. You need 1 of few drops Vanilla oil.

6. You need 60 grams of Milk.

Whisk together granulated sugar, white rice flour, potato starch, tapioca starch, baking powder, salt, and xanthan gum in medium bowl.

This gluten-free chiffon cake is a showstopper.

Light and airy, it's angel food cake's richer cousin.

White rice flour, potato starch and tapioca starch replaced the pastry flour nicely; heavier flours, like brown rice In large mixing bowl, whisk together egg yolks, water, vegetable oil, and vanilla extract..on Yummly

Oil-Free Rice Flour Chiffon Cake instructions

1. Put the egg whites in a bowl, gradually add the sugar in 2-3 batches, and whisk until it produces a stiff meringue..

2. In a separate bowl, combine the egg yolks and sugar, and whisk until pale and thick..

3. In the egg yolk mixture from Step 2, add milk and vanilla oil and mix with a whisk, then add the joshinko and mix..

4. Briskly stir the egg white mixture from Step 1 in 3 batches into the bowl in Step 3. Gently stir from the bottom of the bowl without reducing the froth..

5. Pour the batter into a mold, then tap the mold on a table to release air pockets..

6. Bake for 30 minutes in an oven preheated to 160℃. After 7-8 minutes into baking, make 4 shallow cuts into the top of the cake. This will help it to rise evenly. Once it's finished baking, turn the mold upside down and cool..

This rice flour is moist/wet and is different from dry flours that are most common.

Rice Flour-Tteok Ssal Garu for making Korean Rice Cakes.

Rice should be so fine that the powder should get pasty when you rub it between Join to get my FREE cookbook + monthly newsletters + recipe updates!

I have tried a couple of Chiffon cake recipes and found this one easiest and the cake is great.

If you have a stand mixer try to beat egg whites with it while you whisk your egg yolks and flour in another bowl.