Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, oil-free, sugar-free rice flour soy milk chiffon cake. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake is something which I’ve loved my entire life.

Range of Retro Sweet Gifts in UK. Buy Direct And Save Money Today! In the bowl of a mixer, beat the egg yolks and sugar until the mixture turns pale and fluffy.

To get started with this recipe, we have to first prepare a few ingredients. You can have oil-free, sugar-free rice flour soy milk chiffon cake using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake:

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

Put the egg whites in a bowl with a pinch of salt. Beat into a stiff meringue with a hand-held mixer. Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake Recipe by cookpad.japan. The best place to find and share home cooked recipes..

Instructions 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.

Oil-free Rice Flour Chiffon Cake (Vanilla) You can make a chiffon cake without adding oil. Because rice flour is quite fine, if you mix really well after combining with the meringue you can also prevent the cake from rising too much. This cake is also suitable for those who are lactose-intolerant. This cake is also suitable for those who are lactose-intolerant. This cake is also suitable for those who are lactose-intolerant.

So that is going to wrap it up for this exceptional food oil-free, sugar-free rice flour soy milk chiffon cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!