Oil-Free Rice Flour Chiffon Cake

1. 1

   Put the egg whites in a bowl, gradually add the sugar in 2-3 batches, and whisk until it produces a stiff meringue.

2. 2

   In a separate bowl, combine the egg yolks and sugar, and whisk until pale and thick.

3. 3

   In the egg yolk mixture from Step 2, add milk and vanilla oil and mix with a whisk, then add the joshinko and mix.

4. 4

   Briskly stir the egg white mixture from Step 1 in 3 batches into the bowl in Step 3.

5. 5

   Gently stir from the bottom of the bowl without reducing the froth.

6. 6

   Pour the batter into a mold, then tap the mold on a table to release air pockets.

7. 7

   Bake for 30 minutes in an oven preheated to 160C.

8. 8

   After 7-8 minutes into baking, make 4 shallow cuts into the top of the cake.

9. 9

   This will help it to rise evenly.

10. 10

    Once it's finished baking, turn the mold upside down and cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.