rice flour soy milk chiffon cake

September 2, 2016 - Cakes, Desserts - Tagged: , , , , , , , - 19 comments

Many people have asked me for a gluten-free chiffon cake.

So I made one today.

And guess what? This cake is also suitable for those who are lactose-intolerant.

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That’s killing two birds with one stone!

Awesome!

I love making chiffon cakes because I love eating chiffon cakes!

Without a doubt, they are my favorite cakes of all time.

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I have made countless chiffon cakes so I do understand the frustration people feel when their cakes flop time after time and they have no idea WHY?

If you are someone who is facing this problem, or you are simply interested in learning how to make chiffon cakes, I am conducting two workshops to teach you how to make them! To sign up, click on the links below.

So back to my cake. 

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This cake is really soft and if you like the taste of soy milk, then this is the cake for you! While I love chiffon cakes. this is not one of my favorites because I am not a huge fan of soy milk. I prefer the more robust taste of full-cream (cow) milk. But it is just a matter of personal preference because everyone else liked it.

I do like the fact that it is suitable for folks with dietary constraints though.

Having said that, let me show you how to make this cake.

In the bowl of a mixer, beat the egg yolks and sugar until the mixture turns pale and fluffy.

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Add oil and beat until mixed.

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Add the soy milk and continue mixing. I used soy milk that contained no sugar because I prefer to be able to control the sweetness of the cake, but any soy milk will work here.

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Fold in the rice flour and mix until no flour is visible.IMG_6411 IMG_6412

Set this aside.

In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tar tar and continue whisking until soft peaks form.

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Gradually add the sugar and whisk until firm peaks form.

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Transfer 1/3 of the meringue to the yolk mixture. Beat it in. This stabilizes the mixture.

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Gently fold in the remaining meringue in two batches until no white streaks remain.

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Pour the mixture into an UNGREASED tube pan. Lift the tube pan about 10cm off the table top and drop it to remove the bigger air bubbles. Repeat this a few more times. You can also draw circles with a skewer to remove the air bubbles.

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Bake the cake at 160°C for the time stated for your pan size. 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.

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Enjoy!  

Rice Flour Soy Milk Chiffon Cake
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For 18cm tube pan
  1. 3 egg yolks
  2. 15g caster sugar
  3. 25ml vegetable oil
  4. 60ml soy milk
  5. 65g rice flour
  6. 3 egg whites
  7. 1/4 teaspoon cream of tartar
  8. 25g caster sugar
  9. Baking Time: 35 minutes
For 21cm tube pan
  1. 4 egg yolks
  2. 20g caster sugar
  3. 33ml vegetable oil
  4. 80ml soy milk
  5. 87g rice flour
  6. 4 egg whites
  7. 1/4 teaspoon cream of tartar
  8. 33g caster sugar
  9. Baking Time: 45 minutes
For 23cm tube pan
  1. 5 egg yolks
  2. 30g caster sugar
  3. 42ml vegetable oil
  4. 100ml soy milk
  5. 108g rice flour
  6. 5 egg whites
  7. 1/2 teaspoon cream of tartar
  8. 37g caster sugar
  9. Baking Time: 55 minutes
For 25cm tube pan
  1. 6 egg yolks
  2. 35g caster sugar
  3. 50ml vegetable oil
  4. 120ml soy milk
  5. 130g rice flour
  6. 6 egg whites
  7. 1/2 teaspoon cream of tartar
  8. 45g caster sugar
  9. Baking Time: 65 minutes
Instructions
  1. In the bowl of a mixer, beat the egg yolks and sugar until the mixture turns pale and fluffy.
  2. Add oil and beat until mixed. Add the soy milk and continue mixing.
  3. Fold in the rice flour and mix until no flour is visible.
  4. Set this aside.
  5. In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tar tar and continue whisking until soft peaks form.
  6. Gradually add the sugar and whisk until firm peaks form.
  7. Transfer 1/3 of the meringue to the yolk mixture. Beat it in. This stabilizes the mixture.
  8. Gently fold in the remaining meringue in two batches until no white streaks remain.
  9. Pour the mixture into an UNGREASED tube pan. Lift the tube pan about 10cm off the table top and drop it to remove the bigger air bubbles. Repeat this a few more times. You can also draw circles with a skewer to remove the air bubbles.
  10. Bake the cake at 160°C for the time stated for your pan size. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.
  11. When the cake is baked, invert it immediately to cool completely before unmolding.
Notes
  1. I used soy milk that contained no sugar because I prefer to be able to control the sweetness of the cake, but any soy milk will work here.
  2. Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
  3. I use 65g eggs for all my bakes.
Adapted from washoku guide
Adapted from washoku guide
The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/

 

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