Foolproof Rice Flour and Soy Milk Chiffon Cake

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg whites
  • 1 Egg yolks
  • 1 Soy milk

• Baking & Spices

  • 1 Granulated sugar
  • 1 Rice flour

• Oils & Vinegars

  • 1 Canola oil

Found on washoku.guide

Description

Ingredients

• Rice flour (or joshinko)
• Egg yolks
• Egg whites
• Granulated sugar
• Canola oil (or vegetable oil)
• Soy milk (or milk)

Directions

• 1. Use well-chilled eggs. In a large bowl, separate the yolks from the egg whites, and return the egg whites to the refrigerator.
• 2. Add 1/2 the amount of sugar, and mix until the consistency resembles mayonnaise.
• 3. Add soy milk to the egg yolk mixture from Step 2, then add oil, and mix well.
• 4. Add rice flour to mixture from Step 3, and mix well, then preheat oven to 320F/160C.
• 5. Add the remaining sugar to the egg whites in 2-3 batches, and whisk until stiff peaks form (add a small amount of sugar at first, then add the rest as you go).
• 6. Lightly mix 1/3 of the whipped egg white mixture from Step 5 to the mixture from Step 4, then gently fold in the rest with a wooden spatula.
• 7. Add the remaining meringue to batter from Step 6, and using a rubber spatula, stir as if scooping up the batter from the bottom and folding it over.
• 8. Pour batter into a chiffon cake mold, even out the surface, and tap the mold lightly on the counter to release the air pockets from the batter.
• 9. Bake for 45-50 minutes in oven at 320F/160C.
• 10. Once its done, test with a skewer and if it comes out clean, turn the mold upside down over a casserole dish and allow to cool.
• 11. Once the cake cools down, go along the sides with a knife, and loosen the cake from the mold.
• 12. Serve the cake as is, or with whipped cream or your choice of fruit.