【Rose jam and rice flour Chiffon Cake】
I used rice flour for this cake, so it’s gluten free cake, very light and spongy.
Cook time: 37 minutes
Serves: 32 servings
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;
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.
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.
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.