Foolproof Rice Flour and Soy Milk Chiffon Cake

• 130 grams Rice flour (or joshinko)
• 6 Egg yolks
• 6 Egg whites
• 80 grams Granulated sugar
• 50 ml Canola oil (or vegetable oil)
• 120 ml Soy milk (or milk)

1. Use well-chilled eggs.
2. In a large bowl, separate the yolks from the egg whites, and return the egg whites to the refrigerator.
3. Add 1/2 the amount of sugar, and mix until the consistency resembles mayonnaise.
4. Add soy milk to the egg yolk mixture from Step 2, then add oil, and mix well.
5. Add rice flour to mixture from Step 3, and mix well, then preheat oven to 320F/160C.
6. Add the remaining sugar to the egg whites in 2-3 batches, and whisk until stiff peaks form (add a small amount of sugar at first, then add the rest as you go).
7. Lightly mix 1/3 of the whipped egg white mixture from Step 5 to the mixture from Step 4, then gently fold in the rest with a wooden spatula.
8. Add the remaining meringue to batter from Step 6, and using a rubber spatula, stir as if scooping up the batter from the bottom and folding it over.
9. Pour batter into a chiffon cake mold, even out the surface, and tap the mold lightly on the counter to release the air pockets from the batter.
10. Bake for 45-50 minutes in oven at 320F/160C.
11. Once it's done, test with a skewer and if it comes out clean, turn the mold upside down over a casserole dish and allow to cool.
12. Once the cake cools down, go along the sides with a knife, and loosen the cake from the mold.
13. Serve the cake as is, or with whipped cream or your choice of fruit.

flour, egg yolks, egg whites, sugar, canola oil, milk

Taken from cookpad.com/us/recipes/171988-foolproof-rice-flour-and-soy-milk-chiffon-cake (may not work)