Opps… Have not been posting for a while because the “nesting instinct” started to kick in, and I’ve spent the past 1 week plus clearing up the house and organising baby’s stuff.
So I have not really been cooking and baking so far. Thankfully I could still manage my gestational diabetes so far 😛
I have also realised some “cheat” meals or snacks that I can take, while keeping the reading within range. So I am “experimenting” with this black glutinous rice flour chiffon cake this time!
A while back, Vinna ordered some gluten-free bakes from me, and I thought black glutinous rice flour chiffon cupcakes sounded good!
For this chiffon cake, I am using a different recipe though. Other than using black glutinous rice flour, it also uses some flour, so it has a softer bite to it. The one I have done for Vinna was done using entirely black glutinous rice flour, and has this nice chewy texture.
Both I like! :p
Black Glutinous Rice Flour Chiffon Cake – Recipe adapted from Mimi Bakery House
(Makes 8″ chiffon cake)
– 6 egg yolks
– 90ml coconut milk
– 30ml coconut oil
– Pinch of salt
– 40g Prima superfine wholegrain flour (Original recipe uses cake flour)
– 70g black glutinous rice flour
– 6 egg whites
– 55g coconut sugar (Original recipe uses 85g caster sugar)
1. Add in egg yolks, coconut milk and oil in a large mixing bowl. Whisk well.
2. Add in sieved flour, black glutinous rice flour and salt into the egg yolk batter. Mix well and set aside.
3. In your mixing bowl, beat the egg whites till frothy like bubble bath. Gradually add in sugar in 3 batches. Beat on medium high speed until nearly stiff peaks (ie peak should be slightly slanting, if entirely standing straight at 12 o’clock, it would be stiff peaks and may be difficult to incorporate into egg yolk batter. When you overturn the mixing bowl, the meringue will not fall also).
4. Take 1/3 of the egg white meringue, mix into the egg yolk batter using your whisk, in a gentle cutting motion, while rotating the bowl.
5. Fold in another 1/3 of the meringue using a spatula gently while rotating the bowl. Continue to fold in remaining meringue.
6. Pour the batter into 8″ chiffon tube pan from a little height. You can “shake” the pan gently against your counter top to smooth out the top of the batter.
7. Bake in preheated oven 160C for about 60-70 mins. If you are not sure if it’s well baked, you can bake for 70 mins as chiffon cakes are better baked longer than underbaked.
8. Remove pan from oven once baked. Invert to cool completely before removing the cake from the pan.
– If you do not have coconut milk, you can use regular milk, just that the coconut fragrance won’t be as strong. Similarly, you can also use usual canola or vegetable oil if you don’t have coconut oil.
– I am using coconut sugar because of my gestational diabetes. Coconut sugar has lower GI, which can be used interchangeably with caster/brown sugar. I have also reduced the sugar drastically, and the cake tasted just sweetened. However for more well received taste, you can stick to 85g sugar, or if not reduce to about 65g of sugar.
– Temperature depends on oven. My oven tends to be a little too hot, so I usually adjust 20C lesser than on recipe, so I have baked this chiffon cake at 140C using EF oven for 70 mins. Please adjust the temperature according to your oven 🙂