Fluffy Oil-Free Chiffon Cake with Rice Flour
Eggs and rice flour alone can make this chiffon cake very fluffy without using oil or baking powder. It is also low in calories. Rice flour gives it a smooth texture.
Rice flour absorbs liquids differently depending on the brand and manufacturing methods. Adjust the amount of liquid other than the eggs, to achieve a desired firmness of the batter.
All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
One 7 inch (17cm) chiffon cake
|2 tablespoons (25g)||sugar for egg yolks|
|⅓ cup (80ml)||soy milk|
|1 teaspoon (4ml)||vanilla extract|
|½ cup (65g)||rice flour|
|2¾ tablespoons (35g)||sugar for egg whites|
Preheat the oven to 340°F (170°C).
In a bowl, combine egg yolks and 2 tablespoons sugar. Add soy milk, vanilla extract, and rice flour. Whisk well and set aside.
In another bowl, beat egg whites until soft peaks form. Add the remaining sugar and continue to beat until stiff peaks form.
Fold the egg white mixture into the batter in 3 portions. When combined well, pour the batter into an ungreased cake pan. Grease may cause the cake to collapse. Leave enough room for the cake to expand. Remove air pockets by running a skewer through the batter.
Bake for 30 minutes. Invert the pan to cool completely. Remove the cake gently from the pan using a knife. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.