Monday 30 May 2016

[Recipe + Video] Rice Powder Chocolate Chiffon Cake - 粘米粉巧克力戚风蛋糕

Yeah! Today is the first day of mid-year school holidays which I am sure some of you already have plans line-up for your kid(s) with activities, programmes or oversea trip. No matter what it is I hope you can have a wonderful bonding time with your loved ones.

For this week post, I am sharing another chiffon cake recipe using "rice flour (粘米粉)" which we often used it in Asia recipe to make steamed cake with yam or radish. Basically rice flour give a better texture for chiffon cake which is lighter and the recipe also requires less sugar and oil.


Whenever I walk passed BreadTalk, I am attracted by their "Rice Chiffon Cake" (纯米戚风蛋糕) advertisement which makes me feel like getting one. So in order to satisfy my craving, I decided to replace the usual flour in my chiffon cake recipes with "rice flour" to test out the differences. To our surprise the texture of the Rice Powder Chocolate Chiffon Cake is super-soft and delicious and now I am totally into using rice flour to test out some of the chiffon cake recipes in my list.

Just a note there might be different brands of "rice flour / rice powder" available in your country but I am sure most of them are made from finely milled rice which can be used for both Asian and Western recipes. Alternatively you can also used brown rice flour for this recipe too.

(Yield: 17cm cake | Preparation: 10 minutes | Baking: 40 minutes)

3 egg yolks
15g caster sugar
20ml corn oil
50ml water
15g Dutch processed cocoa powder
65g rice flour (粘米粉)
1 vanilla pod

3 egg whites
50g caster sugar
3g cornflour

*note: egg used is 60g each with shell, alternatively you can use three 55g eggs plus 1 extra white.

1. Whisk egg yolks, sugar and vanilla pod seeds until thick and creamy.

2. Next whisk in corn oil, water and sieved flours (rice flour and cocoa powder) in order till it forms a smooth batter. Set aside.

3. Using an electric beater whisk egg whites until foamy, slowly add in sugar mixture (with cornflour) while whisking until it became stiff peak (meringue stays in bowl when overturn).

4. Gently fold meringue in 3 batches into the cake batter till combined (do not over mixed).

5. Pour batter on height into the chiffon tin. Smooth the top and bake in preheated 160°C (284°F) oven (2nd lower rack) for 10 minutes.

6. Lower temperature to 140°C (356°F), continue to bake for another 25-30 minutes until a skewer inserted in centre and comes out clean.

7. Remove cake from oven and immediately invert tin over a mug to cool completely before removing it from pan.

8. Loosen the cake with a plastic spatula around the sides of the tin as well as the centre core and bottom to completely remove the cake.

A short clip on how to prepare Rice Powder Chocolate Chiffon Cake.

一直以来每当我经过面包物语 (BreadTalk) 时都会被它的纯米戚风蛋糕(rice chiffon cake)广告吸引,然后就有一股冲动想买来试试看。因此最近为了满足好奇心,我便开始采用粘米粉来代替原来的低筋面粉做了这个超松软可口的粘米粉巧克力戚风蛋糕。 现在我也渐渐的为"粘米粉"戚风蛋糕着迷了....

(分量: 17cm 戚风烘盘 | 准备: 10分钟 | 烘烤时间: 40分钟)


* 注意食谱使用60克鸡蛋。

1. 蛋黃,砂糖和香草豆用手拌器打到浓稠(大约2-3分钟)之后顺序拌入玉米油,50毫升水和篩好的面粉(可可粉加粘面粉)成面糊状,备用。

2. 用电动搅拌机把蛋白打至泡沫状,再慢慢加入砂糖(糖和玉米粉混合在一起)打至起角及企身,即蛋白的尖峰挺立不下垂。

3. 接着把蛋白霜分成分三次拌入面糊,切记不可太用力搅拌, 轻轻拌匀即可否哲烘好的蛋糕会下沉。

4. 最后把面糊倒入威风蛋糕模,抹平表面才放进以預熱160摄氏度的烤箱烤大约10分钟。(我家的烤箱是用最后第二层

5. 接着调底烤箱的温度到140摄氏度再继续烤大约30分钟直到蛋糕里面熟透。

6. 出炉立即倒扣在一个高杯上,待凉才脱模。

1 comment:

  1. 哈哈哈。。。。巧克力戚风蛋糕,我太喜欢了。


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