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

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake is 15 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must 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 can achieve it.

I simply wanted to make a healthy snack.

I recommend making the meringue soft enough to form peaks with tips that curl over! Stiff peaks will make the cake crumbly, or hard to mix with egg yolks leading to over-mixing! 60 g of honey makes a lighter cake, while 85 g of honey bring the texture closer to castella. You can also use a 17 cm tube pan, since the recipe produces enough batter. Recipe by daizu mama

Ingredients and spices that need to be Take to make Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake:

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

Steps to make 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.

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So that's going to wrap it up with this special food Easiest Way to Make Award-winning Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake. Thanks so much for reading. I am sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!