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

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, oil-free rice flour chiffon cake (vanilla). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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..

Oil-free Rice Flour Chiffon Cake (Vanilla) is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Oil-free Rice Flour Chiffon Cake (Vanilla) is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook oil-free rice flour chiffon cake (vanilla) using 6 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Oil-free Rice Flour Chiffon Cake (Vanilla):
  1. Take 4 Egg yolks
  2. Make ready 4 Egg whites
  3. Take 75 grams Rice flour
  4. Prepare 70 grams Milk
  5. Get 65 grams Sugar
  6. Prepare 1 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.

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.

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.

So that is going to wrap this up for this exceptional food oil-free rice flour chiffon cake (vanilla) recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!