Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, oil-free, sugar-free rice flour soy milk chiffon cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake is something which I’ve loved my entire life. They’re fine and they look fantastic.
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. Fold in the rice flour and mix until no flour is visible. Measure flour, sugar, baking powder, and salt into sifter.
To get started with this recipe, we have to first prepare a few ingredients. You can cook oil-free, sugar-free rice flour soy milk chiffon cake using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake:
- Take 70 grams Rice flour
- Take 3 medium Egg yolk
- Make ready 4 medium Egg white
- Take 1 dash Salt
- Get 85 grams Honey
- Get 70 grams Soy milk (I use soy milk with 10% soybean solid content)
- Get 20 grams Boiled spinach
Soy protein is low in saturated fat and cholesterol free. marinade rice cake in soy sauce and sesame oil. This is probably the most time consuming part of this recipe. Marinate beef strips in my apple lemon soy sauce, rice wine, sugar, sesame oil, honey, garlic mixture and let it sit while you prepare. The Recipe for Sugar Free Sponge Cake.
Steps to make Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake:
- 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!
- 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.
- 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.
- Sift the rice flour into the mixture from Step 3 and mix thoroughly. Use a hand-held mixer up until this step.
- Add 1/3 of the Step 2 meringue to the bowl from Step 4. Mix well with a whisk until the air bubbles disappear.
- 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!
- 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.
- Bake at 170°C (325°F) for 40 minutes. If the top browns too fast while baking, cover with aluminum foil.
- 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.
- 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.
Marinate beef strips in my apple lemon soy sauce, rice wine, sugar, sesame oil, honey, garlic mixture and let it sit while you prepare. The Recipe for Sugar Free Sponge Cake. What you will need to make this cake. This is an American version of a sponge cake, made especially for those of Once it begins to melt, stir in the milk. Do not allow this to burn or bubble.
So that is going to wrap this up with this exceptional food oil-free, sugar-free rice flour soy milk chiffon cake recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
