Oil-free Rice Flour Chiffon Cake Vanilla - egg yolks

Method

• Preheat the oven to 180C.
• Because rice flour is so fine, but I sifted it anyway.
• Add egg yolks into a bowl and mix well.
• Also add milk and vanilla extract and stir.
• Then, add rice flour and mix well.
• Add egg white into a separate bowl.
• Then add sugar in 3 batches to make a thick meringue.
• Make sure to beat the egg white pretty well before adding sugar.
• (The picture shows the merengue after the first batch of sugar has been added.)
• Add a third of the meringue into the bowl from Step 1 and mix well.
• Pour that into the bowl of meringue and fold in without popping the meringue.
• When mixed well, pour into the chiffon mold.
• Shake the mold in both directions to smoothen out.
• Bake for 30 minutes in a 180C oven.
• When done, flip the mold over to cool.
• After it's completely cooled down, remove from the mold.
• Voila!
• Take care when removing from the mold - work slowly and carefully.