Foolproof Rice Flour and Soy Milk Chiffon Cake

1. 1

   Use well-chilled eggs.

2. 2

   In a large bowl, separate the yolks from the egg whites, and return the egg whites to the refrigerator.

3. 3

   Add 1/2 the amount of sugar, and mix until the consistency resembles mayonnaise.

4. 4

   Add soy milk to the egg yolk mixture from Step 2, then add oil, and mix well.

5. 5

   Add rice flour to mixture from Step 3, and mix well, then preheat oven to 320F/160C.

6. 6

   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).

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    Bake for 45-50 minutes in oven at 320F/160C.

11. 11

    Once it's done, test with a skewer and if it comes out clean, turn the mold upside down over a casserole dish and allow to cool.

12. 12

    Once the cake cools down, go along the sides with a knife, and loosen the cake from the mold.

13. 13

    Serve the cake as is, or with whipped cream or your choice of fruit.

* Per serving · 4 servings · Values may vary.