Recipe: Perfect Rice Flour Green Tea Chiffon Cake

Evelyn Rowe
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Recipe: Perfect Rice Flour Green Tea Chiffon Cake
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Recipe: Perfect Rice Flour Green Tea Chiffon Cake Delicious, fresh and tasty.

Rice Flour Green Tea Chiffon Cake. Delicate green tea chiffon cake recipe. This is a delicious treat for anyone who enjoys matcha Made with eggs, sugar, vegetable oil, cake flour, and green tea powder, this matcha green tea chiffon cake is Thanks a lot! PS: I used rice flour, cause I don't eat gluten, and the texture was just PERFECT!

This guide provides all the information you need to make the chiffon cake which is moist, soft, light, airy, fluffy and free from large air bubbles.

I just love the aroma and taste of matcha or green tea powder in this light airy cake and it was gone within a day.

Sift flour and green tea powder together twice.

You can have Rice Flour Green Tea Chiffon Cake using 6 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Rice Flour Green Tea Chiffon Cake

  1. Prepare 90 grams of Rice flour.

  2. It’s 3 of Eggs.

  3. It’s 1 tsp of Matcha.

  4. It’s 60 grams of Beet sugar (cane sugar, or if you don't have, light brown sugar).

  5. You need 2 tbsp of Olive oil (or vegetable oil).

  6. Prepare 90 grams of Soy milk.

Combine egg yolks and sugar in a bowl and mix well.

This Green Tea Chiffon Cake is quite easy to make.

Add vegetable oil, green tea mixture, and sift in cake flour mixture in sequence.

I'm very happy with this chiffon cake recipe.

Rice Flour Green Tea Chiffon Cake instructions

  1. Separate the egg white and yolk. Youll use 30 g of sugar with each, so separate and measure..

  2. Add 30 g of sugar to the egg white in three batches. Use a hand-mixer to mix into a meringue..

  3. Add 30 g of sugar to the egg yolk. Whip in a double broiler until it becomes white-ish..

  4. Heat the soy milk in the microwave (500 W) for 30 seconds. Add the soy milk and the oil, mixing well after adding each..

  5. Add the rice flour and matcha and mix well..

  6. Add 1/3 of the meringue to the egg yolk bowl and mix well. Add half of the remaining meringue and mix with a spatula in a cutting motion..

  7. Add the batter to the meringue bowl and use a rubber spatula to mix using a scooping motion from the bottom..

  8. Bake in the preheated oven at 180 ℃ for 30 minutes. Remove after 10 minutes and make 5 cuts towards the center..

  9. Watch it carefully; if it looks like its over-cooking, cover with aluminum foil..

Great recipe for Oil-free Rice Flour Chiffon Cake (Vanilla).

You can make a chiffon cake without adding oil.

Oh my you all must be getting eye sore seeing my GREEN bakes these couple of..

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