Because it is made from rice flour instead of wheat flour. As you know rice flour doesn't contain gluten so it can be used in gluten-free baked goods.
For the recipe that uses cake flour (or low-gluten flour), it's not hard to substitute cake flour with rice flour (but not all the recipes will give you great results). Another thing that you have to consider when buying rice flour is the texture of the flour. For making a cake, you need one with a smooth and silky texture, not grainy.
This time, I used it to make a chiffon cake. This simple chiffon recipe is easy to make, you can eat on its own or turn it into a chiffon cream sandwich too.
When making chiffon cake, I recommend you to weigh it as the sizes of the eggs vary.
Freezing the egg white before whipping it makes the meringue firmer (anyway, it will take longer to beat it than room temperature egg white) so, the batter will be easier to handle, and it guarantees that your chiffon cake will be soft and fluffy.
Gluten-free rice flour chiffon cake
17x10 cm chiffon cake pan.
Chiffon cake
80 g ............................. Egg yolk
1/2 tsp ......................... Vanilla Extract
10 g ............................. Granulated sugar (A)
30 g ............................. Rice bran oil
60 g ............................. Water
80 g ............................. Rice flour
1/8 tsp ......................... Salt
120 g ........................... Egg white
60 g ............................. Granulated sugar (B)
Preheat the oven to 170℃
Have ready a 17x10 cm chiffon cake pan.
Freeze the egg white for 15 minutes before using.
Cover the center of the pan with baking paper. Set the pan aside.
Beat the egg yolk and vanilla extract together. Gradually add the granulated sugar (A). Mix at high speed for 3 minutes.
Continue mixing at medium speed and gradually add the rice bran oil.
Add the water and mix to combine.
Sift the rice flour into the bowl.
Mix with a whisk.
Set aside while making meringue.
Beat the egg white with salt until foamy. Add the granulated sugar (B) gradually.
Beat until firm peaks formed.
Add 1/3 of the meringue into the egg yolk bowl. Mix with the whisk until fully combined.
Add the rest of the meringue in 2 additions.
Fold to combine after each addition.
Pour the batter into the pan.
Put the tip of a skewer into the batter, whirl it to remove large air bubbles, and smooth the top.
Spread the batter to reach the edges with a rubber spatula.
Tap to remove the air bubbles.
Bake in the 170℃ preheated oven for 30 minutes.
Remove from the oven. Tap the pan on the table.
Turn the pan upside down and let it cool completely.
No comments:
Post a Comment