Rice Flour Green Tea Chiffon Cake

1. 1

   Separate the egg white and yolk.

2. 2

   You'll use 30 g of sugar with each, so separate and measure.

3. 3

   Add 30 g of sugar to the egg white in three batches.

4. 4

   Use a hand-mixer to mix into a meringue.

5. 5

   Add 30 g of sugar to the egg yolk.

6. 6

   Whip in a double broiler until it becomes white-ish.

7. 7

   Heat the soy milk in the microwave (500 W) for 30 seconds.

8. 8

   Add the soy milk and the oil, mixing well after adding each.

9. 9

   Add the rice flour and matcha and mix well.

10. 10

    Add 1/3 of the meringue to the egg yolk bowl and mix well.

11. 11

    Add half of the remaining meringue and mix with a spatula in a cutting motion.

12. 12

    Add the batter to the meringue bowl and use a rubber spatula to mix using a scooping motion from the bottom.

13. 13

    Bake in the preheated oven at 180 C for 30 minutes.

14. 14

    Remove after 10 minutes and make 5 cuts towards the center.

15. 15

    Watch it carefully; if it looks like it's over-cooking, cover with aluminum foil.

* Per serving · 4 servings · Values may vary.

No additional tips available.