6-Inch Rice Flour Chiffon Cake
From the MolalaCook kitchen · 烘焙手記
6-Inch Rice Flour Chiffon Cake
六吋米粉戚風蛋糕
Fine rice flour gives this tall chiffon cake a delicate crumb.
▶ Watch the recipe
Before you begin
The video adapts a Kyoto bakery’s seven-inch cake for a six-inch tube pan, with a shorter bake for the smaller size. Cool the cake upside down in its pan. Trying to remove it warm can compress the light crumb.
Method 做法
Mix the rice flour batter
Whisk the yolks, corn oil, milk and 10 g sugar together. Add the fine rice flour and stir until smooth.
See this stage at 0:48 →
Whip the whites
Add the lemon juice to the chilled whites. Whisk until foamy, then add the 35 g sugar in three batches and beat until the meringue holds visible trails.
Fold and fill
Fold the whites into the yolk batter in three additions. Transfer to a 6-inch chiffon tube pan. Run chopsticks through the batter in circles to distribute it evenly.
See this stage at 2:19 →
Bake the six-inch cake
Bake in a preheated oven at 175°C for about 35 minutes for the six-inch version. The longer 40–45 minute timing discussed in the video applies to the original seven-inch version.
Invert to cool
Tap the pan after baking to release hot air, then turn it upside down and leave it to cool. Run a thin knife around the sides and centre tube before unmoulding and slicing.
See this stage at 3:28 →
Watch & bake along
6-Inch Rice Flour Chiffon Cake
✦Which rice flour should I use?+
Tools for this recipe
6-inch Chiffon Pan with Centre Tube
Choose the 15 cm tube version for the six-inch bake shown here.
Inverted Chiffon Cooling Stand
Set the hot tube pan upside down on the supports while the rice-flour sponge cools.
Stainless Steel Balloon Whisk
Blend the yolks, oil, milk and rice flour into a smooth base before folding in the meringue.
