Chiffon cake is one of those cakes that's bound for failure... But with rice flour, you'll be surprised how easy it is to make without using a sifter. Rice flour requires less oil and sugar, so it's healthier too!
This is a recipe based on one from my friend who used to work in a cafe! When I used wheat flour to make chiffon cake, I would mess up 50% of the time, but with rice flour, I never fail.
I recommend using fine grain rice powder.You can use a whole egg if you prefer.I prefer to use lots of egg whites.For a light and fluffy result, use 130 g for both the rice flour and soy milk.
Enjoy Japanese food around the world.