Lemon Poppy Seeds Rice Flour Chiffon

My first Lemon Rice Flour Chiffon [see recipe] was so satisfying with thumbs up from Doreen's family.  The cake rose perfectly tall and texture wise spongy and moist, taste wise - tangy and sweetness was just nice.

This makes me to decide that I should bake another piece for my family.  For a change, I added some poppy seeds.  The cake is as good as the first.  I replaced the sugar and milk with 2 tablespoon condensed milk dissolved in 45 ml hot water.

Before this posting, I have baked the similar cake several times and all turned out very well.  It's a keeper.

Ingredients For Egg Yolk Mixture
[use 19 cm or 7 1/2 inch tube pan]
5 egg yolks [I used size A eggs]
15 gm castor sugar [I used 1 tbsp] - omit if using condensed milk
40 ml corn oil
15 ml lemon juice and zest
45 ml milk [I used 2 tbsp condensed milk dissolved in 45 ml hot water]
60 gm cake flour [I used superfine flour]
30 gm rice flour
1/4 tsp salt
Ingredients For Egg White Mixture
5 egg whites
1/4 tsp cream of tartar [optional]
45 gm castor sugar [I used 3 tbsp]
2 tsp poppy seeds

1. Sieve both flours together and mix in the salt.
2. Separate egg yolks and whites into 2 separate bowls.
3. Beat egg yolks and sugar until creamy, drizzle in oil and lemon juice/zest. Beating mixture as you drizzle in the oil and milk juice until well blended.
4. Fold in sifted flours and mix until well combined.  Stir in poppy seeds.
5. Preheat oven at 160 degrees C for 10 minutes.
6. In a separate bowl, whisk egg whites until frothy, add in the cream of tartar [if using].    Continue whisking and add in sugar in 3 batches.  Whisk until soft to stiff peaks.
7. Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined.    Then mix with the remaining egg white.  Fold until well combined.
8. Pour batter into a 19-20 cm [7 & 1/2 inch] tube pan.   Shake a little to smooth out the batter and tap pan a few times on table top to release trapped air.
9. Bake in preheated oven for 40 minutes.
10. Remove from oven and invert immediately to cool cake before slicing.
11. Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.
    
    
    
    
    

Notes: Visit this site for It's Nutritional Facts [here]

I'm sharing this post with Little Thumbs Up February 2014 Event - Chiffon Cake hosted Grace Phua of  Life Can Be Simple

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