Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake
Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, oil-free, sugar-free rice flour soy milk chiffon cake. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook oil-free, sugar-free rice flour soy milk chiffon cake using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake:
  1. Get 70 grams Rice flour
  2. Prepare 3 medium Egg yolk
  3. Prepare 4 medium Egg white
  4. Make ready 1 dash Salt
  5. Take 85 grams Honey
  6. Make ready 70 grams Soy milk (I use soy milk with 10% soybean solid content)
  7. Take 20 grams Boiled spinach
Instructions to make Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake:
  1. Boil the spinach, chop it into small pieces, then mix it with the soy milk in a blender. It's okay to have small lumps of spinach remaining in the mixture!
  2. Put the egg whites in a bowl with a pinch of salt. Beat into a stiff meringue with a hand-held mixer. Refrigerate until use.
  3. Put the egg yolks and honey in a separate bowl. Beat with the hand-held mixer until the mixture has a consistency similar to mayonnaise. Add the mixture from Step 1 and mix.
  4. Sift the rice flour into the mixture from Step 3 and mix thoroughly. Use a hand-held mixer up until this step.
  5. Add 1/3 of the Step 2 meringue to the bowl from Step 4. Mix well with a whisk until the air bubbles disappear.
  6. Add the remaining meringue of Step 2 and fold it into the batter with a spatula, scooping it up from the bottom of the bowl, while rotating the bowl. Don't over-mix!
  7. Pour the batter into a tube pan. Place your thumbs on the center tube and other fingers around the rim of the pan to hold it down securely. Lightly tap the pan on your work surface once or twice to release the trapped air.
  8. Bake at 170°C (325°F) for 40 minutes. If the top browns too fast while baking, cover with aluminum foil.
  9. The cake is baked when a skewer inserted into the cake comes out clean. Immediately invert the pan and balance it upside down on a glass jar. Then, let it cool.
  10. When the cake has cooled to the touch, cover with a plastic bag to keep it moist, and refrigerate it upside down! Remove the cake from the mold after it cools completely.

So that is going to wrap this up for this special food oil-free, sugar-free rice flour soy milk chiffon cake recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!