Easy Homemade Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake Recipe

Easy Homemade Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake here.

While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.

Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.

Ingredients of Easy Homemade Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake Recipe

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

How To Make Easy Homemade Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake Recipe

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 170C (325F) 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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