糯米葡萄干戚风蛋糕Glutinous rice flour and raisin Chiffon Cake

【Glutinous rice flour and raisin Chiffon Cake】
by MaomaoMom

This recipe worths to try, soft, moisture and delicious.

糯米葡萄干戚风蛋糕final1 糯米葡萄干戚风蛋糕Glutinous rice flour and raisin Chiffon Cake
Meal type: dessert
Prepare time: 20 minutes
Cook time: 35 minutes
Level: Medium
Serves: 16 servings

Ingredients:
1: 1/4 cup cake & pastry flour (37g), ¼ cup glutinous rice flour, 1/3 tsp baking powder, mix well with a fork;
2: 4 extra large egg whites, ½ tsp white vinegar (or 1/3 tsp cream of tartar), ¼ cup sugar (60g);
3: 4 extra large egg yolks, 3 tbsp sugar (42g), 2 tbsp corn oil (27g), ½ tsp vanilla extract , 2 tbsp water (15g);
4: 2 tbs raisins, finely chopped.

Directions:

Preheat oven at 340F.
1: Separate egg whites and egg yolks in two separate bowls (make sure your bowls and mixer are clean and dry) (Picture 1). Finely chop raisins and set aside. Add white vinegar to the egg whites and beat with an electric mixer on high speed until soft peaks form (Picture 3). Then add ¼ cup sugar and beat until stiff, set aside.
2: Beat egg yolks and 3 tbsp sugar with the electric mixer on high speed for about 2 minutes. Add 2 tbsp corn oil and beat for another minute (Picture 4). Add the rest of ingredients of Ingredient 3) and beat at low speed for 20 seconds.
3: Add flour mixture of Ingredient 1) (Picture 5) and beat at low speed until all combined. Add chopped raisins (Picture 6) and beat at high speed for a minute.

糯米葡萄干戚风蛋糕1 糯米葡萄干戚风蛋糕Glutinous rice flour and raisin Chiffon Cake

4: Add 1/3 of the beaten egg white into the yolk (Picture 7) and flour mixture and mix well. Then pour it back to the remaining 2/3 beaten egg whites (Picture 8). Gently fold with a spatula to mix very well. See my chiffon cake video on folding techniques.

 糯米葡萄干戚风蛋糕Glutinous rice flour and raisin Chiffon Cake

5: Pour batter into a 22×22 cm Pyrex baking dish (Picture 9) and smooth the top. Bake in the preheated oven at 340Ffor 35 minutes.
6: Cool the cake upside down for 20 minutes (Picture 10). When cooled, use a knife to loosen sides then cut into 16 pieces before serving. Store leftover cake in an air tight container at room temperature for 2 days or in fridge for up to 5 days.

糯米葡萄干戚风蛋糕final1 糯米葡萄干戚风蛋糕Glutinous rice flour and raisin Chiffon Cake

pf button big 糯米葡萄干戚风蛋糕Glutinous rice flour and raisin Chiffon Cake

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2 Responses to 糯米葡萄干戚风蛋糕Glutinous rice flour and raisin Chiffon Cake

  1. violet says:

    毛毛妈,请问,你用什么刀切的蛋糕?我用的刀切完后,切的边缘都塌下去了。

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