Lemon Rice Chiffon Cake Recipe | James Beard Foundation

Name: Lemon Rice Chiffon Cake Recipe | James Beard Foundation
Ingredients: 1 cup plus 2 tablespoons (224 grams) sugar; 5 large egg yolks, at room temperature; 3/4 cup cool water; 1/2 cup flavorless vegetable oil (such as rice bran, corn, or safflower oil); 1 1/3 cups (200 grams) white rice flour or 2 cups (200 grams) Thai white rice flour; 2 teaspoons baking powder; 1 teaspoon salt; Zest of a medium lemon; 8 large egg whites, at room temperature; 1/2 teaspoon cream of tartar; Equipment :; Stand mixer with whisk attachment; 10-inch tube pan with removable bottom, ungreased

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Discover the delightful Lemon Rice Chiffon Cake, a unique twist on traditional cakes. Perfect with strawberries or mangoes, this recipe from Flavor Flours bursts with flavor. Buy now to try it...

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Ingredients

1 cup plus 2 tablespoons (224 grams) sugar
5 large egg yolks, at room temperature
3/4 cup cool water
1/2 cup flavorless vegetable oil (such as rice bran, corn, or safflower oil)
1 1/3 cups (200 grams) white rice flour or 2 cups (200 grams) Thai white rice flour
2 teaspoons baking powder
1 teaspoon salt
Zest of a medium lemon
8 large egg whites, at room temperature
1/2 teaspoon cream of tartar
Equipment :
Stand mixer with whisk attachment
10-inch tube pan with removable bottom, ungreased