1.Preheat oven to 170°C.
2.Add egg yolks, sugar, salad oil, water, and rice flour, in that order, mixing well each time.
3.In a bowl different from 2, whisk together the egg whites and a pinch of salt.
4.When foamy, whisk in 1/3 of the sugar. Repeat this two more times to make a meringue with firm corners.
5.Mix 1/3 of the meringue into the second batter and mix well, then add another 1/3 of the meringue.
6.Put the 5 batter into the bowl of meringue and mix it in large batches, about 10 times, scooping from there.
7.
8.Once baked, turn upside down to cool, and when completely cool, remove from the mold to finish!
・Although it was not mentioned in this recipe, I added about 3 grams of baking powder because it did not expand very much.
・The recipe procedure was no different than when making chiffon cake with wheat flour, only the flour was changed to rice flour.
・Normally, flour tends to lump together unless it is sifted,
In the case of rice flour, it is very easy to add without shaking!
・With flour, you have to be careful not to overmix because of the gluten content, but with rice flour, you can mix it all the time, so I thought it would be suitable for making with children!
・Light on the palate and moderately sweet
・I don't feel the chewiness of rice flour that much → no different from ordinary chiffon cake
・Even a single slice is satisfying enough.
・I wouldn't have realized it was rice flour if you hadn't told me.