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.
Ingredients
- 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
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