Glutinous Rice Chiffon Cake 糯米戚风蛋糕

This is the first time that I used glutinous rice flour to make a chiffon cake. This healthy low carb cake is indeed very light and airy even after baking for 55 minutes at low temperature in the oven. It was baked in a non-stick brownie pan with a divider instead of a normal tube pan. The cake looks cute with the nice imprint on top and it’s definitely a great tea time treat to enjoy with your kids at home.

Glutinous Rice Chiffon Cake

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Glutinous Rice Chiffon Cake

This healthy low carb cake is indeed very light and airy even after baking for 55 minutes at low temperature in the oven. It's definitely a great tea time treat to enjoy with your kids at home. 

Author Ann Low

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Afternoon tea

Cuisine Asian

Difficulty Easy

Allergen Gluten Free

Ingredients

 

MetricUS Customary

• 4 egg yolks - used large eggs
• 50 g corn oil
• 45 g fresh milk
• 3/4 tbsp instant coffee powder
• 1.5 tbsp hot water
• 1 tsp vanilla extract
• 85 g glutinous rice flour
• 4 egg whites
• 75 g caster sugar

Instructions

 

• Stir instant coffee powder and hot water together and leave to cool.
• In a bowl, mix egg yolks and oil together, mix thoroughly then add coffee liquid and vanilla extract, stir well again.
• Sieve in glutinous flour and stir mixture till smooth.
• Whisk egg whites till frothy, gradually add in the sugar in batches and beat to stiff peak forms.
• Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then pour the egg mixture back to the remaining egg whites and gently fold well till combined.
• Pour the batter into the brownie pan and spread evenly, then gently drop the pan on table top twice to knock out air bubbles, then place in the divider.
• Bake in preheated oven at 145 degrees C for about 55 to 60 minutes. 
• Take brownie pan out from oven after baked and immediately drop the pan on the table top a few times to release hot air to prevent shrinkages (no need to overturn cake). Leave cakes to cool in pan. 

Notes

Please keep in mind that all oven temperatures and baking time varies

Recipe adapted from XHS

Keyword Chiffon Cake, glutinous rice chiffon cake

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• 糯米戚风蛋糕 Glutinous Rice Chiffon Cake
• 没想到用檽米粉烤出来的戚风蛋糕那么的好吃！软糯蓬松 ~ 大家可以试试看~

• 材料：
• 4个 蛋黄 （用大鸡蛋）
• 50克 玉米油
• 45克 牛奶
• 3/4茶匙 急速咖啡粉
• 1.5汤匙 热水
• 1茶匙 香草香精
• 85克 糯米粉
• 4个 蛋黄
• 75克 细砂糖
•  
• 做法：

1. 将急速咖啡粉和热水搅匀，待凉备用。
2. 碗中倒入蛋黄和玉米油，充分搅拌均匀，加咖啡液及香精再拌匀。
3. 筛入糯米粉，搅拌至无颗粒的顺滑状态。
4. 把蛋白打致起泡泡，细砂糖分次加入，打致硬性发泡。
5. 取出1/3蛋白霜到蛋黄糊里翻拌均匀，然后把蛋糊倒入剩下的蛋白霜中，翻拌均匀即可。
6. 倒入布兰妮摸具，用刮刀抹平面糊，然后在桌面轻轻震两下将气泡震出去才放入方格摸。
7. 放入预热烤箱摄氏145度烘烤约55-60分钟。
8. 烤好的蛋糕连烤盘在桌面敲打几下敲出热气，这样蛋糕就不容易收缩。蛋糕待凉后即可享用（蛋糕无需倒扣）。

• 烤箱温度和烘烤时间务必根据自家烤箱来定
• 食谱来至于小红书