Chiffon cake with rice flour (gluten-free) 米粉のシフォンケーキを作ろう



It seems that the Gluten-free food is one of the movements of alternative eating manner. We tried chiffon cake with 100% rice flour in our cooking class last month. It was not bad but it didn’t rise as we had expected. I love the taste but it’s obviously different from the one with 100% cake flour. For me it has a unique sweet flavor and that makes me feel classic tea time. These photos are not the one we made in the cooking class, they’re my trial at home. Anyway, I think rice and rice powder would give a wide food variation to those who have gluten restriction.

125g cake flour or rice flour
25 g cornstarch
100g granulated sugar
1 1/2 teaspoons baking powder

4 eggs whites
70g salad oil
120cc water

5 egg whites
A pinch of salt
40g granulated sugar

1. Shift A.
2. Mix B.
3. Fold B in A and mix. Set aside.
4. In a clean mixing bowl, whisk the egg whites until foamy. Add sugar and salt and whisk until firm peaks form.
5. Gently fold in the meringue to the yolk mixture (above 3).
6. Pour the mixture into a cake 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.
7. Bake the cake at 160°C for 50-55 minutes.
8. When the cake is baked, invert it immediately, cool it and you’ll see the cake unmold itself naturally.