Rose jam and rice flour Chiffon Cake 玫瑰酱米粉戚风蛋糕

【Rose jam and rice flour Chiffon Cake】
by MaomaoMom

I used rice flour for this cake, so it’s gluten free cake, very light and spongy.

玫瑰酱米粉戚风蛋糕final Rose jam and rice flour Chiffon Cake 玫瑰酱米粉戚风蛋糕
Prepare Time: 15 minutes
Cook time: 37 minutes
Level: low
Serves: 32 servings

Ingredients:
1: 8 extra large eggs;
2: 1 tsp white vinegar or 2/3 tsp cream of tartar , ½ cup sugar (120g);
3: 6 tbsp sugar (90g), 6 tbsp corn oil (72g), 1/2 tsp vanilla extract, 4 tbsp water (60g);
4: 1 cup rice flour (137g), 2/3 tsp baking powder, use a fork mix very well;
5: 2 tbsp rose jam;

Directions:

Preheat oven at 340F.
1: Separate eggs into two clean and dry mixing bowls. Add white vinegar or cream of tartar to egg whites and beat with an electric mixer on high speed until form soft peaks (Picture 1), then add ½ C sugar in three times and beat until stiff (Picture 2).

2: Add 6 tbs sugar to egg yolks and beat with same electric mixer on high speed for about 2 minutes (Picture 3), add 6 tbsp corn oil and beat for 30 seconds. Add the rest of ingredients of Ingredient 3) and beat to mix. Add all ingredients of Ingredient 4) (Picture 4), beat at low speed for a minute, scrabble the bowl and then high speed for a minute.

玫瑰酱米粉戚风蛋糕1 Rose jam and rice flour Chiffon Cake 玫瑰酱米粉戚风蛋糕

3: Add 2 tbsp rose jam (Picture 5) to the flour and egg yolk mixture, beat to mix. Add 1/3 beaten egg white into the yolk and flour mixture (Picture 6) and mix well. Pour the yolk and flour mixture to the remaining 2/3 beaten egg white (Picture 7), fold to just completely mix (Picture 8), but do not over do it. See the Chiffon cake video for more details.

4: Pour batter into a 25×38 cm Pyrex baking dish (Picture 9) and smooth the top, bake in a preheated oven at 340 F/170C for 37 minutes.

 Rose jam and rice flour Chiffon Cake 玫瑰酱米粉戚风蛋糕

5: Cool the cake upside down for 20 minutes (Picture 10). When cooled, use a knife to loose sides and cut into 32 pieces before serving. Store left over cake in air tight container at room temperature for 2 days or in a fridge for up to 5 days.

玫瑰酱米粉戚风蛋糕final Rose jam and rice flour Chiffon Cake 玫瑰酱米粉戚风蛋糕

pf button big Rose jam and rice flour Chiffon Cake 玫瑰酱米粉戚风蛋糕

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4 Responses to Rose jam and rice flour Chiffon Cake 玫瑰酱米粉戚风蛋糕

  1. baking greenhand says:

    毛毛妈,真是多谢你啊,我这段时间正在找米粉西点的配方呢!

    不过粘米粉这个中文名让我有点犹豫,到底是西人店里(比如Balk Barn)卖的普通rice floor呢,还是糯米磨制的glutinous rice flour?

    谢谢!

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