Black Glutinous Rice Chiffon Cake

What is Chiffon Cake?

Chiffon cake is a very light and airy cake. What made this cake different is the use of vegetable oil instead of traditional fat like butter, margarine or shortenings. By adding vegetable oil (I use canola oil because it has a neutral taste), it makes the cake more moist, soft and silky. Black glutinous rice flour is common in Indonesian dessert. It has a delicious, nutty, roasted flavor. It’s a wonderful base to add on different ingredients.

Substitution

Cake flour: If you can’t find cake flour, you can make it yourself by measuring 1 cup of all purpose flour and removing 2 tablespoon and replacing it with 2 tablespoon of cornstarch. Make sure to sift the flour. Cake flour yields the most soft and airy cake.

Cream of tartar: You can substitute 1/2 teaspoon of cream of tartar with 1 teaspoon of lemon juice or vinegar.

Tips

Use a tube pan: It’s better to use a tube pan with a removable bottom, it will be easier to remove the cake. The hole in the center also helps the cake bake more evenly.

DON’T grease the tube pan: Chiffon cake needs to cling to the side of the pan in order to rise properly. If those pan are greased, there is nothing for it to cling and will result in a flat cake.

Let cool upside down: The cake must be cooled upside down to prevent it from collapsing while it cools.

Black Glutinous Rice Chiffon Cake

Recipe by Catherine RicardoCourse: DessertCuisine: Indonesian

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

253

kcal

A light and airy cake that has a richness of a butter cake with a nutty flavor from the black glutinous rice flour.

Ingredients

• 8 large eggs (separate the white and yolk)

• 1 cup cake flour

• 3/4 cup black glutinous rice flour

• 1/2 cup + 2 tbsp sugar

• 2/3 cup coconut milk

• 1/2 cup & remove 2 tsp vegetable oil

• 2 3/4 tsp baking powder

• 2 3/4 tsp vanilla extract

• 1/2 tsp cream of tartar
  

Directions

• Preheat oven to 340° F
• Sift the cake flour, black glutinous rice flour & baking powder into a bowl and set aside.
• In a stand mixer, beat egg whites along with the cream of tartar and a third of sugar on medium speed. Once the egg whites turn from foamy to soft peak, gradually add the rest of the sugar. Beat until it reaches stiff peaks. Set aside.
• In a separate bowl, whisk the egg yolks, vegetable oil, vanilla extract & coconut milk until combined. Slowly incorporate the sifted ingredients into the mixture.
• Lighten the yolk batter by adding a fourth of the egg whites mixture. Gently fold the remaining egg whites in two equal parts until the batter and egg white mixture are incorporated.
• Pour the incorporated mixture into a 10-inch tube pan with removable bottom. Bake for 50 – 55 minutes.
• Invert the cake pan to let it cool for about 10 minutes. Use a knife to loosen the cake from the pan. Slowly and carefully slide the knife between the cake and the pan. Move slowly around the edges. Serve!

Notes