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Gluten-free matcha chiffon cake ｜ Party Kitchen ――Recipe transcription of Party Kitchen

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Party Kitchen-Party Kitchen

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Ingredients

egg : Four
Sugar beet : 60g
(A) Rice flour : 70g
(A) Baking powder : 1/2 teaspoon (2g)
(A) Matcha : Appropriate amount
(B) Unadjusted soymilk : 2 tbsp (30 g)
(B) Rice oil : 2 tbsp (30 g)
(C) Unadjusted soymilk : 100g
(C) Rice oil : 100g
(C) Sugar beet : 20g
(C) Lemon juice : 1 tsp
Fruit of your choice : Appropriate amount

Time required

40minutes

Procedure

1) Make meringue 00:39
Whisk egg whites with a hand mixer, add sugar beet in 2 to 3 portions, and whisk well until the horns stand.
2) Make the dough 01:04
Add 1 egg yolk to 1 and mix with a hand mixer each time.
Sift (A) and mix quickly with a spatula.
Add (B) and mix with a spatula.
3) bake in an oven 02:23
Pour into a mold and bake in an oven preheated to 180 ° C for about 30 minutes.
If the dough doesn't come with the bamboo skewers, it's baked.
4) Remove the dough from the mold 02:44
After baking, hit the top plate against the workbench to remove the air.
Turn the mold upside down to remove the rough heat, and remove it from the mold using a knife or the like.
5) Make soy milk cream 03:52
Put (C) in a bowl and blend well until it turns white.
6) Finish 04:23
Cut the sponge into 6 equal parts and put soy milk cream or your favorite fruit on it.

Point

-Uses one chiffon type with a diameter of 17 cm.
・ A gentle and fluffy chiffon cake recipe that can be eaten by people with wheat allergies.
・ The bittersweetness of matcha and the gentle sweetness of soy milk cream make it refreshing and refreshing, so it is recommended for those who are not good at sweets.
・ Soy milk cream can be arranged by adding cocoa powder, strawberry powder, matcha, etc.
・ After baking, hit the top plate against the workbench to remove air and prevent shrinkage.