How to Cook Perfect Rice flour Japanese chiffon cake

Rice flour Japanese chiffon cake. Chiffon cake is one of those cakes that's bound for failure. But with rice flour, you'll be surprised how easy it is to make without using a sifter. Rice flour requires less oil and sugar, so it's healthier too!

They don't have the density Interesting to use rice flour for chiffon cake. Would you mind sharing your recipe. Japanese cotton cheesecake recipe - a detailed video tutorial with tips and tricks to help you make the BEST cotton cheesecake, light, soft, fluffy, crea. You can have Rice flour Japanese chiffon cake using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Rice flour Japanese chiffon cake

1. Prepare of For meringue.
2. Prepare 5 of egg whites.
3. It's 50 g of white sugar.
4. You need 1 pinch of salt.
5. It's of For batter.
6. You need 5 of egg yolks.
7. Prepare 30 g of brown sugar.
8. It's 50 cc of rice oil (or salad oil).
9. You need 130 cc of milk.
10. Prepare 3 drops of vanilla essence.
11. It's 150 g of rice flour.

JCC is a special cake because it is the combination of a chiffon cake and a cheesecake. On the one hand, its method is pretty identical to chiffon. Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth. Inside, it's filled with a light chocolate whipped cream.

Rice flour Japanese chiffon cake instructions

1. Preheat your oven at 160℃. Separate the eggs to egg whites and egg yolk. Place them in 2 bowls separately. Freeze your egg whites for 10 mins so that they get well chilled..
2. Take out the egg whites from freezer. Add a pinch of salt and beat it with a hand mixer at medium speed. When it gets bubbly, add 1/3 of your white sugar and keep whipping. Add the rest of sugar little by little and whip it well at each addition until stiff peaks forms..
3. Place your egg yolk in another bowl and whip it with brown sugar until the color changes to creamy white. Add your oil -> milk -> vanilla essence -> flour in a order and whip it well at each addition..
4. Using a spatular, fold in 1/3 of the egg whites into the batter until the mixture is homogeneous. And fold in another 1/3 of the egg whites and mix GENTLY..
5. Now, transfer the batter to egg whites. Fold in the batter into egg whites gently gently gently. Fold in until lumps of egg whites disappear but NEVER over mix it..
6. Pour the batter into a chiffon tin. **you don’t need to grease nor dust your tin..
7. Bake it in a preheated oven for 30-35 mins at 160℃. **temperature and time depend on oven type. Please adjust them in your way..
8. As soon as you take out the tin from the oven, drop it on the counter once so that it stops shrinking. The cake must be fully cooled upside down..

Airy and not overly sweet with all the chocolate goodness, it's so easy to indulge in the whole cake all by yourself! Kind of like the way Japanese or Korean food makes me feel after I eat it. The consistancy is like a pancake and a super light I have tried a couple of Chiffon cake recipes and found this one easiest and the cake is great. CAKE/BAKE SETTING If your rice cooker has a "cake/bake" setting, you can use that. I just make sure I fold the flour in batches instead of dumping it all in.