Preheat the oven to 180℃. Because rice flour is so fine, but I sifted it anyway.
Add egg yolks into a bowl and mix well. Also add milk and vanilla extract and stir. Then, add rice flour and mix well.
Add egg white into a separate bowl. Then add sugar in 3 batches to make a thick meringue.
Make sure to beat the egg white pretty well before adding sugar. (The picture shows the merengue after the first batch of sugar has been added.)
Add a third of the meringue into the bowl from Step 1 and mix well. Pour that into the bowl of meringue and fold in without popping the meringue.
When mixed well, pour into the chiffon mold. Shake the mold in both directions to smoothen out. Bake for 30 minutes in a 180℃ oven.
When done, flip the mold over to cool.
After it's completely cooled down, remove from the mold. Voila! Take care when removing from the mold - work slowly and carefully.
Story Behind this Recipe
You can make a chiffon cake without adding oil.
After it's baked, if you drop the cake from about 10 cm above your work place, you can prevent the cake from shrinking. Because rice flour is quite fine, if you mix really well after combining with the meringue you can also prevent the cake from rising too much.