Easiest Way to Make Tasty Oil-free Rice Flour Chiffon Cake (Vanilla)

Sean Malone
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Easiest Way to Make Tasty Oil-free Rice Flour Chiffon Cake (Vanilla)
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Easiest Way to Make Tasty Oil-free Rice Flour Chiffon Cake (Vanilla) Delicious, fresh and tasty.

Oil-free Rice Flour Chiffon Cake (Vanilla). 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..

This gluten-free chiffon cake is a showstopper.

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

Leavened mostly with whipped egg whites, chiffon cake bakes up light and airy, similar in texture to White rice flour, potato starch and tapioca starch replaced the pastry flour nicely; heavier flours, like.

You can have Oil-free Rice Flour Chiffon Cake (Vanilla) using 6 ingredients and 9 steps. Here is how you cook that.

Ingredients of Oil-free Rice Flour Chiffon Cake (Vanilla)

  1. It’s 4 of Egg yolks.

  2. It’s 4 of Egg whites.

  3. Prepare 75 grams of Rice flour.

  4. You need 70 grams of Milk.

  5. Prepare 65 grams of Sugar.

  6. You need 1 of Vanilla extract.

Vanilla Chiffon Cake is a light cake that is made of oil, eggs, cake flour, sugar, baking powder and vanilla extract (as flavoring).

Based on experience, Canola oil outperforms the other types of oil in providing moisture to any cake.

We also used Buttercream icing to garnish the cake.

Chiffon cake is my favorite cake of all time.

Oil-free Rice Flour Chiffon Cake (Vanilla) instructions

  1. Preheat the oven to 180℃. Because rice flour is so fine, but I sifted it anyway..

  2. Add egg yolks into a bowl and mix well. Also add milk and vanilla extract and stir. Then, add rice flour and mix well..

  3. Add egg white into a separate bowl. Then add sugar in 3 batches to make a thick meringue..

  4. Make sure to beat the egg white pretty well before adding sugar. (The picture shows the merengue after the first batch of sugar has been added.).

  5. Add a third of the meringue into the bowl from Step 1 and mix well. Pour that into the bowl of meringue and fold in without popping the meringue..

  6. When mixed well, pour into the chiffon mold. Shake the mold in both directions to smoothen out. Bake for 30 minutes in a 180℃ oven..

  7. When done, flip the mold over to cool..

  8. After it's completely cooled down, remove from the mold. Voila! Take care when removing from the mold - work slowly and carefully..

  9. .

It is incredibly light and tender while still being moist.

This has to do with the makeup of the batter.

Chiffon cake contains oil or other liquid fats.

Because oil does not solidify at room temperature it creates a cake that remains very moist, even when cold.

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