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Recommendation to Cooking Yummy Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake

Hoping to eat Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake a best restaurant's, but for some reasons are not able to go to restaurants. This page gonna guide you with clear procedures on cooking a Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake like a famous chef made.

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

We hope you got insight from reading it, now let's go back to oil-free, sugar-free rice flour soy milk chiffon cake recipe. You can have oil-free, sugar-free rice flour soy milk chiffon cake using 7 ingredients and 10 steps. Here is how you do that.

To make an extraordinary Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake, below are the materials required:

  1. Prepare 70 grams of Rice flour.
  2. Take 3 medium of Egg yolk.
  3. Provide 4 medium of Egg white.
  4. Prepare 1 dash of Salt.
  5. Prepare 85 grams of Honey.
  6. Prepare 70 grams of Soy milk (I use soy milk with 10% soybean solid content).
  7. Prepare 20 grams of Boiled spinach.

After preparing the components, now you are ready to prepare your appetizing Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake by following the instructions on this section:

  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..

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

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