Recipe of Speedy Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake

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Before you jump to Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

Most of us think that comfort foods are not good for us and that we should avoid them. Often, if your comfort food is made of candy or other junk foods, this is true. Soemtimes, comfort foods can be utterly healthy and good for us to consume. Several foods honestly do raise your mood when you eat them. If you seem to feel a little bit down and need a happiness pick me up, try a few of these.

Eggs, you may be amazed to find out, are wonderful at battling depression. Just see to it that you don't get rid of the yolk. Every time you would like to cheer yourself up, the yolk is the most vital part of the egg. Eggs, the yolks particularly, are loaded with B vitamins. These B vitamins are great for helping to raise your mood. This is because they help improve the function of your neural transmitters, the components of your brain that dictate your mood. Eat an egg and be happy!

Now you know that junk food isn't necessarily what you should eat when you wish to help your moods get better. Test out these hints instead!

We hope you got benefit from reading it, now let's go back to oil-free, sugar-free rice flour soy milk chiffon cake recipe. You can cook oil-free, sugar-free rice flour soy milk chiffon cake using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake:

1. Provide 70 grams of Rice flour.
2. Get 3 medium of Egg yolk.
3. You need 4 medium of Egg white.
4. Prepare 1 dash of Salt.
5. You need 85 grams of Honey.
6. Take 70 grams of Soy milk (I use soy milk with 10% soybean solid content).
7. You need 20 grams of Boiled spinach.

Instructions to make Oil-Free, Sugar-Free Rice Flour Soy Milk Chiffon Cake:

1. Boil the spinach, chop it into small pieces, then mix it with the soy milk in a blender. It's okay to have small lumps of spinach remaining in the mixture!.
2. Put the egg whites in a bowl with a pinch of salt. Beat into a stiff meringue with a hand-held mixer. Refrigerate until use..
3. Put the egg yolks and honey in a separate bowl. Beat with the hand-held mixer until the mixture has a consistency similar to mayonnaise. Add the mixture from Step 1 and mix..
4. Sift the rice flour into the mixture from Step 3 and mix thoroughly. Use a hand-held mixer up until this step..
5. Add 1/3 of the Step 2 meringue to the bowl from Step 4. Mix well with a whisk until the air bubbles disappear..
6. Add the remaining meringue of Step 2 and fold it into the batter with a spatula, scooping it up from the bottom of the bowl, while rotating the bowl. Don't over-mix!.
7. Pour the batter into a tube pan. Place your thumbs on the center tube and other fingers around the rim of the pan to hold it down securely. Lightly tap the pan on your work surface once or twice to release the trapped air..
8. Bake at 170°C (325°F) for 40 minutes. If the top browns too fast while baking, cover with aluminum foil..
9. The cake is baked when a skewer inserted into the cake comes out clean. Immediately invert the pan and balance it upside down on a glass jar. Then, let it cool..
10. When the cake has cooled to the touch, cover with a plastic bag to keep it moist, and refrigerate it upside down! Remove the cake from the mold after it cools completely..

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