Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, rice flour japanese chiffon cake. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Leaving the cake in the oven after it's done baking helps to minimize some of the deflating. The cold air sets the cream cheese and greatly improves the flavor and texture. Rice flour Japanese chiffon cake I tried this special chiffon cake for my sister in law who doesn't eat wheat flour and she loved it😍 #glutenfree.

Rice flour Japanese chiffon cake is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Rice flour Japanese chiffon cake is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook rice flour japanese chiffon cake using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Rice flour Japanese chiffon cake:

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

This recipe called Sponge Cake is one of the tastiest desserts in the Japanese cuisine its usually served for guests at parties and its very easy to make. Sieve both flours together and mix in the salt. Beat egg yolks and sugar until creamy, drizzle in oil and orange juice/zest. Lemon Rice Flour Chiffon Cake This cake was inspired by a chiffon cake recipe shared by Vivian using rice flour.

Instructions to make Rice flour Japanese chiffon cake:

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. 1. 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. 1. Pour the batter into a chiffon tin. **you don’t need to grease nor dust your tin.
5. 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.
6. 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.

Since there are some lemon in the fridge, I baked this cake with lemon instead of the original recipe which uses orange. The cake turns out lovely - soft and spongy and the tangy lemon flavour is irresistible.. And until now, it is still in my most-favourite-cake-of-all-time list. JCC is a special cake because it is the combination of a chiffon cake and a cheesecake. On the one hand, its method is pretty identical to chiffon method, which is to mix the liquids, fats, egg yolks, and flour together, while beating egg whites separately in a different.

So that is going to wrap it up for this special food rice flour japanese chiffon cake recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!