Low-sugar Version Rice Flour Chiffon Cake

Name: Low-sugar Version Rice Flour Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Rice noodles; 10 egg; 100ml Yogurt; 30g Rock sugar powder; 2g salt; 1/2 a spoon Lemon juice; 1/2 a teaspoon Vanilla extract; Some Dried cranberries; 10g Cooked peanut oil

by Sunny2691

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Low-sugar version of cranberry rice flour chiffon cake. "

Ingredients

300g Rice Noodles
10 Egg
100ml Yogurt
30g Rock Sugar Powder
2g Salt
1/2 a spoon Lemon Juice
1/2 a teaspoon Vanilla Extract
Some Dried Cranberries
10g Cooked Peanut Oil

Low-sugar Version Rice Flour Chiffon Cake

1. The egg whites are separated.

Low-sugar Version Rice Flour Chiffon Cake recipe

2. Add yogurt, rock sugar powder, salt, cooked peanut oil, lemon, and vanilla extract to the egg yolk and beat evenly.

3. Put the rice noodles in the egg yolk and stir well.

4. Beat the egg whites and add 5 grams of rock sugar powder.

5. Put it into 3 in three times and stir evenly.

6. Grease the baking tray, pour the cake batter, and sprinkle with dried cranberries.

7. Bake for 30 minutes in the oven at 200 degrees.

8. Finished product.

Tips:
This low-sugar cake is a bit sweet and sour because of the addition of dried cranberries, and it doesn't feel weak in taste. It is low-sugar and healthy.