Recipe: Tasty Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake

Recipe: Tasty Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake Delicious, fresh and tasty.

Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake. Add the soy milk and continue mixing. I used soy milk that contained no sugar because I prefer to be able to control the sweetness of the cake, but any soy milk will work here. Fold in the rice flour and mix until no flour is visible.

Line the cake pan with parchment paper.

Sift the rice flour to get rid of lumps.

Combine the ☆ ingredients and set aside.

You can have Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake using 7 ingredients and 10 steps. Here is how you cook that.

Ingredients of Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake

1. It’s of Rice flour.

2. Prepare of Egg yolk.

3. Prepare of Egg white.

4. It’s of Salt.

5. Prepare of Honey.

6. You need of Soy milk (I use soy milk with 10% soybean solid content).

7. Prepare of Boiled spinach.

Combine the eggs and sugar and use a hand mixer to whip.

Measure flour, sugar, baking powder, and salt into sifter.

Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given.

WHAT CN I USE IF I DONT HAVE CAKE FLOUR i just have all purpose flour PLEASE HELP. marinade rice cake in soy sauce and sesame oil.

Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake instructions

1. 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!.

2. 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..

3. 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..

4. Sift the rice flour into the mixture from Step 3 and mix thoroughly. Use a hand-held mixer up until this step..

5. Add 1/3 of the Step 2 meringue to the bowl from Step 4. Mix well with a whisk until the air bubbles disappear..

6. 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!.

7. 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..

8. Bake at 170°C (325°F) for 40 minutes. If the top browns too fast while baking, cover with aluminum foil..

9. 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..

10. 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..

This is probably the most time consuming part of this recipe.

Marinate beef strips in my apple lemon soy sauce, rice wine, sugar, sesame oil, honey, garlic mixture and let it sit while you prepare.

Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites.

You start by sifting the flour, sugar, baking powder, and salt into a large mixing bowl.

Make a well in the center.