Chiffon cake, a traditional Japanese recipe, without wheat flour, very soft

540424660 822530296764006 7526389726324455900 n 1

3 egg yolks

3 egg whites

Three-quarters of a cup of rice flour (or three-quarters of a 200 ml tea cup)

6 tablespoons of granulated sugar (40 g for the meringue and the rest for the egg yolk mixture)

3 tablespoons of oil (of your preference)

2 tablespoons of water

1 tablespoon of vanilla essence

Preparation method

 

CONTINUE READING IN THE NEXT PAGE

chef Amira Haddad is the creative heart behind FreyFood.com. Known for her love of fresh ingredients and comforting flavors, Amira transforms simple recipes into unforgettable meals. With years of home-cooking experience and a passion for Mediterranean and international cuisine, she shares easy, delicious recipes anyone can master — from quick breakfasts to indulgent desserts.