Recipe of Ultimate Rice flour Japanese chiffon cake

Rice flour Japanese chiffon cake.

You can cook Rice flour Japanese chiffon cake using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Rice flour Japanese chiffon cake

1. It's of For meringue.
2. You need 5 of egg whites.
3. You need 50 g of white sugar.
4. It's 1 pinch of salt.
5. It's of For batter.
6. It's 5 of egg yolks.
7. You need 30 g of brown sugar.
8. You need 50 cc of rice oil (or salad oil).
9. Prepare 130 cc of milk.
10. You need 3 drops of vanilla essence.
11. It's 150 g of rice flour.

Rice flour Japanese chiffon cake step by step

1. Preheat your oven at 160℃. Separate the eggs to egg whites and egg yolk. Place them in 2 bowls separately. Freeze your egg whites for 10 mins so that they get well chilled..
2. Take out the egg whites from freezer. Add a pinch of salt and beat it with a hand mixer at medium speed. When it gets bubbly, add 1/3 of your white sugar and keep whipping. Add the rest of sugar little by little and whip it well at each addition until stiff peaks forms..
3. Place your egg yolk in another bowl and whip it with brown sugar until the color changes to creamy white. Add your oil -> milk -> vanilla essence -> flour in a order and whip it well at each addition..
4. Using a spatular, fold in 1/3 of the egg whites into the batter until the mixture is homogeneous. And fold in another 1/3 of the egg whites and mix GENTLY..
   
5. Now, transfer the batter to egg whites. Fold in the batter into egg whites gently gently gently. Fold in until lumps of egg whites disappear but NEVER over mix it..
   
6. Pour the batter into a chiffon tin. **you don’t need to grease nor dust your tin..
7. Bake it in a preheated oven for 30-35 mins at 160℃. **temperature and time depend on oven type. Please adjust them in your way..
8. As soon as you take out the tin from the oven, drop it on the counter once so that it stops shrinking. The cake must be fully cooled upside down..