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Rice Flour Chiffon Cake 粘米粉戚风蛋糕

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rice flour chiffon cake

The texture of this gluten free yummy Rice Flour Chiffon Cake (with some corn flour) is no different from all the other chiffon cake recipes that I’d shared with you before on my blog.  It is airy, light with soft tender crumb and is suitable for those who are allergic to wheat flour. To enhance the look and taste of this Rice Flour Chiffon cake, I added Valrhona cocoa powder to make a marbling effect by using a chopstick to swirl the plain and cocoa batters together. The cake turned out perfect with a sweet cocoa aroma.  So perfect for our tea break!

rice flour chiffon cakeairy, light with soft tender crumb and is suitable for those who are allergic to wheat flour

rice flour chiffon cake

Print Recipe

Rice Flour Chiffon Cake
This yummy gluten free Rice Flour Chiffon Cake is airy, light with soft tender crumb. Very suitable for those that are allergic  to wheat flour and perfect for tea break!.
Course Snack
Allergen Gluten Free
Difficulty Easy
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Ann Low
  • 4 egg yolks used 60g egg with shell
  • 70 g caster sugar
  • 40 ml milk
  • 40 ml corn oil
  • 50 g rice flour
  • 2 tbsp corn flour (starch)
  • 1/2 tsp vanilla extract
  • 1 tbsp Valrhona cocoa powder
  • 4 egg whites
  • 1/2 tsp cream of tartar or salt
  • 50 g caster sugar
  • Preheat oven temperature to 160 deg C.  Mix rice flour and corn flour together in a bowl, set aside.
  • In a bowl, combine egg yolks and sugar,  mix well with a hand whisk. Add milk and vanilla extract, mix well followed by corn oil and blend well. Sift in rice flour and corn flour into the egg mixture and stir well.
  • Take out 6 tablespoons of plain egg yolk mixture into another bowl (A) and set aside. Sift in 1 tablespoon of cocoa powder into the remaining plain egg yolk mixture (bowl B), mix well and set aside.
  • Make meringue – Beat egg whites and cream of tartar until foamy. Add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks. 
  • Add 7 tablespoons of beaten egg whites into plain egg yolk mixture (bowl A), fold well gently with a rubber spatula. Then the remaining egg whites (in two portions) to the cocoa mixture (bowl B), fold well.
  • Spoon 2-3 heapful tablespoons of the cocoa batter into the center of a 7 inch removable cake pan (do not grease the pan). Add 1 tablespoon of plain batter on top. Continue doing this until all the mixture has been used.  Then lightly swirl the batter with a chopstick.
  • Bake in lower second rack of preheated oven for about 35-40 minutes. Invert cake immediately on a wire rack to cool completely before unmoulding
You can use slightly larger egg (70g) with the same ingredients for a 20cm chiffon tube pan. Baking time is about 45-50 minutes. Please keep in mind that all oven temperatures and baking time varies
Calories: 144kcal | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 131mg | Sodium: 42mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @ann_journal or tag #ann_journal!




  • 4个 蛋黄 (用60克鸡蛋)
  • 70克 细砂糖
  • 40毫升 牛奶
  • 40毫升 玉米油
  • 50克 粘米粉
  • 2汤匙 玉米淀粉
  • 1/2茶匙 香草香精
  • 1汤匙 法芙娜可可粉


  • 4个 蛋白
  • 1/2茶匙 塔塔粉或盐
  • 50克 细砂糖
  1. 预热烤箱致摄氏160度。面粉及玉米淀粉混匀备用。
  2. 蛋黄和细糖(用手动打蛋器)混合均匀。加入牛奶和香精搅匀后加入玉米油,再搅匀;筛入粉类,搅拌均匀即可。
  3. 舀出6汤匙白面糊到另一个碗里(A),备用。筛入1汤匙可可粉到剩余的面糊里(B),搅拌均匀。
  4. 蛋白霜 – 用搅拌机把蛋白和塔塔粉打致起泡泡,细砂糖分3次加入,打致硬性发泡。
  5. 舀出7汤匙蛋白霜到白面糊里(A),用橡胶刮刀轻轻的翻拌均匀。剩余的蛋白霜粉2次到可可面糊里(B),翻拌均匀。
  6. 先在烤盘上的中间加入2-3大汤匙可可面糊(7寸活底蛋糕烤盘 – 无需抹油),再放上1汤白面糊。重复此动作至完。然后用筷子随意划出花纹就可以了。
  7. 放进预热烤箱里下面的第二层,烘烤约35-40分钟。蛋糕出炉后,即倒扣致冷却才脱模切片享用。
  • 可用大鸡蛋(70克)和同样的分量材料放入20cm戚风摸具烘烤40-50分钟左右
  • 烤箱温度和烘烤时间务必根据自家烤箱来定


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