Glutinous Rice Chiffon Cake

Flavor: Other; Technique: Baking; Time: 45 minutes; Difficulty: Moderate.

Detailed Steps for Making Glutinous Rice Chiffon Cake

Weigh the required ingredients, the eggs here are medium-sized, about 55-60g each with shells.

Separate egg whites and yolks into two clean, oil-free, and water-free containers.

Add corn oil and milk to the egg yolks, stir until completely mixed, with no visible oil and slightly thickened.

Sift glutinous rice flour into the egg yolk mixture.

Mix into a smooth batter without lumps, using a circular or zigzag method to mix.

Add a few drops of lemon juice to the egg whites, beat with an egg beater (you can choose between an electric or manual egg beater) until coarse bubbles form, then add caster sugar in three portions (add the second portion when the bubbles become finer, and add the third portion when the egg whites form peaks).

Beat the egg whites until the egg beater can pull out a small hook (if you are not very familiar with chiffon cake basics, you can beat the egg whites a bit longer until the egg beater can pull out a small pointed tip).

Take one-third of the beaten egg whites and mix with the egg yolk mixture, using a folding or cutting method.

Pour the mixed batter back into the remaining egg white foam.

Continue to mix thoroughly using a folding or cutting method until the cake batter is smooth, shiny, and light.

Pour the cake batter into a 6-inch cake mold, tap the mold a few times to remove air bubbles.

Place it in a preheated oven (you can preheat the oven after beating the egg whites), bake on the middle rack at 160 degrees Celsius for about 40-45 minutes.

After baking, tap the cake a couple of times to release steam, then invert, cool, and remove from the mold.