How to make glutinous rice chiffon cake

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  1. Separate the egg yolk and egg white.Don’t worry about it in winter.Reserve the egg yolk first.

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  2. First, beat the egg whites, add salt, and lemon juice until the egg whites are foamy.Add 10 grams, adding sugar in 3 portions.

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  3. Beat the meringue until it is fine and has a sharp hook.The egg white is refreshing and not afraid of winter.Defoam and set aside.

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  4.Add oil, milk and sugar to the egg yolks just now, stir until mixed every time Add evenly.So after the liquid is mixed evenly, add the cake flour and glutinous rice flour that have been sifted three times.Stir until there are no particles, then mix with the meringue, stir gently and mix evenly, do not make circles to avoid defoaming.

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  5.I made twice the size of the recipe, which is a 6-inch cake.I made 2 of them.Preheat the oven to 160 degrees, then 130 degrees for 20 minutes and then 140 degrees for about 20 minutes.

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  6. When the mold is out of the oven, flip the mold lightly twice and immediately turn it upside down and take it off after cooling.mold.

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  7.Remove the mold.......I made 2 of them.It's still quite fragrant with the addition of glutinous rice.very chewy.