Rice Flour Chiffon Cake 粘米粉戚风蛋糕

• 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

Meringue

• 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

粘米粉戚风蛋糕

用粘米粉做戚风蛋糕口感真的很不错，很松软。加了法芙娜可可粉随意画出大理石纹路，烤出来的蛋糕不但好看还蛮香的~~

材料：

蛋白霜