No-Bake Fluffy Chiffon Cake
Image by: Leilei cooking
This no-bake fluffy chiffon cake by Leilei cooking is surely one of the simplest yet delicious recipes you can make at home. It’s very light, soft, and has the perfect sweetness! You only need 7 ingredients for this cake; most of them are already in your kitchen. Plus, the steps are very easy to follow. Read on or watch the video below for the full instructions.
Ingredients:
- 3 eggs
- 3 tablespoons of milk
- 1/4 teaspoon of salt
- 2 tablespoons of corn oil
- 1/2 cup of rice flour
- 3 tablespoons of fine sugar
- 1 teaspoon of white vinegar
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Instructions:
Step 1:
In two bowls, separate the whites and yolks of the 3 eggs. In the yolks, add 2 tablespoons of corn oil and 3 tablespoons of milk. Beat well then add 1/4 teaspoon of salt and 1/2 cup of rice flour. Mix until well combined. Set it aside.
Step 2:
Add 1 teaspoon of white vinegar to the egg whites. Whisk until just combined and you can see big bubbles. Add 1 tablespoon of fine sugar one at a time to the mixture, whisking after each addition. Whisk until stiff peaks.
Step 3:
Take 1/3 of the meringue and add it to the egg yolk mixture. Mix well. Once done, pour into the remaining meringue and stir fast with a whisk. Use a spatula to look at the batter on the bottom of the bowl to see if it’s evenly mixed.
Step 4:
Line a 6-inch movable bottom round mold with parchment paper. Pour the mixture and spread evenly using a spatula. Thump a few times to remove air bubbles.
Step 5:
Place in a large bowl higher than the mold to prevent moisture from entering the bottom. Cover the top with plastic wrap and pierce some small holes on the edge. Put in a pot of boiling water and steam on high heat for about 40 minutes.
Step 6:
Once done, remove from the pot and place the cake on its side on a cooling rack, roll it and let it cool. The edges of the cake will automatically release from the mold. Transfer to a plate, slice then serve. Enjoy!
