Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, rice flour green tea chiffon cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Rice Flour Green Tea Chiffon Cake is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Rice Flour Green Tea Chiffon Cake is something which I’ve loved my whole life. They are fine and they look fantastic.

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To begin with this particular recipe, we must first prepare a few ingredients. You can have rice flour green tea chiffon cake using 6 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Rice Flour Green Tea Chiffon Cake:

1. Prepare 90 grams Rice flour
2. Make ready 3 Eggs
3. Make ready 1 tsp Matcha
4. Take 60 grams Beet sugar (cane sugar, or if you don't have, light brown sugar)
5. Get 2 tbsp Olive oil (or vegetable oil)
6. Make ready 90 grams Soy milk

Soft And Fluffy Gluten Pandan Chiffon Cake. Gluten Sponge Cake Recipe Chelsea Sugar. Made with eggs, sugar, vegetable oil, cake flour, and green tea powder, this matcha green tea chiffon cake is moist and spongy. Perfect for a light afternoon snack!

Instructions to make Rice Flour Green Tea Chiffon Cake:

1. Separate the egg white and yolk. You'll use 30 g of sugar with each, so separate and measure.
2. Add 30 g of sugar to the egg white in three batches. Use a hand-mixer to mix into a meringue.
3. Add 30 g of sugar to the egg yolk. Whip in a double broiler until it becomes white-ish.
4. Heat the soy milk in the microwave (500 W) for 30 seconds. Add the soy milk and the oil, mixing well after adding each.
5. Add the rice flour and matcha and mix well.
6. Add 1/3 of the meringue to the egg yolk bowl and mix well. Add half of the remaining meringue and mix with a spatula in a cutting motion.
7. Add the batter to the meringue bowl and use a rubber spatula to mix using a scooping motion from the bottom.
8. Bake in the preheated oven at 180 ℃ for 30 minutes. Remove after 10 minutes and make 5 cuts towards the center.
9. Watch it carefully; if it looks like it's over-cooking, cover with aluminum foil.

Making chiffon cake was one of my dreams after I started baking regularly since last year. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking. When the cake is baked, invert it immediately to cool completely before unmolding. This light and airy cake is one of my favourite things to make. Unlike other sponge cakes, chiffon cake is low in sugar and is very moist.

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