Rice Flour Chiffon Cake

Ingredients:

Rice flour - 65 g
Sugar - 50 g
Milk - 60 g
Oil - 25 ml
Baking powder - 1/4 tsp
Egg - 3
Vanilla Esc - 1 tsp

Method:

• Separate egg whites and yellow part in two bowls.
• Whip the egg whites till stiff peak consistency.
• If we invert the bowl, it should not fall off.
• Now in other bowl take yellow part of egg.
• Add sugar and whisk well.
• Add in oil and whisk well.
• Add in flour, baking powder and esc and whisk well.
• Now add egg whites in parts and fold gently.
• Pour this in a greased 6 inch pan.
• Bake this in a preheated oven (OTG) at 170 for 20-25 mins.
• Yields 6-8 pieces.
• Weighed around 285 g.