Simple Way to Prepare Quick Oil-free Rice Flour Chiffon Cake (Vanilla)

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, oil-free rice flour chiffon cake (vanilla). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Oil-free Rice Flour Chiffon Cake (Vanilla) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Oil-free Rice Flour Chiffon Cake (Vanilla) is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook oil-free rice flour chiffon cake (vanilla) using 6 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Oil-free Rice Flour Chiffon Cake (Vanilla):

1. Prepare 4 Egg yolks
2. Get 4 Egg whites
3. Get 75 grams Rice flour
4. Get 70 grams Milk
5. Get 65 grams Sugar
6. Make ready 1 Vanilla extract

Instructions to make Oil-free Rice Flour Chiffon Cake (Vanilla):

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.

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