Rice Flour Green Tea Chiffon Cake

Rice Flour Green Tea Chiffon Cake

Here's a macrobiotic chiffon cake that uses rice flour and plenty of olive oil and soy milk. ♪

Ingredients: a 17-cm diameter cake

Rice flour
90 g
1 teaspoon
Beet sugar (cane sugar, or if you don't have, light brown sugar)
60 g
Olive oil (or vegetable oil)
2 tablespoons
Soy milk
90 g


1. Separate the egg white and yolk. You'll use 30 g of sugar with each, so separate and measure.
2. Add 30 g of sugar to the egg white in three batches. Use a hand-mixer to mix into a meringue.
3. Add 30 g of sugar to the egg yolk. Whip in a double broiler until it becomes white-ish.
4. Heat the soy milk in the microwave (500 W) for 30 seconds. Add the soy milk and the oil, mixing well after adding each.
5. Add the rice flour and matcha and mix well.
6. Add 1/3 of the meringue to the egg yolk bowl and mix well. Add half of the remaining meringue and mix with a spatula in a cutting motion.
7. Add the batter to the meringue bowl and use a rubber spatula to mix using a scooping motion from the bottom.
8. Bake in the preheated oven at 180 ℃ for 30 minutes. Remove after 10 minutes and make 5 cuts towards the center.
9. Watch it carefully; if it looks like it's over-cooking, cover with aluminum foil.

Story Behind this Recipe

I made this as a birthday present for my father who loves chiffon cake. ♪