Kinako and Black Sesame Chiffon Cake

Gluten-Free Kinako Goma Chiffon Cake

  • By
    Rie Nakamura
  • Time
    40 minutes
Kinako and Black Sesame Chiffon Cake

This is a chiffon cake made with Kinako (soybean flour) and sesame seeds. Using rice flour, it is gluten-free. You can also enjoy the fluffy and chewy texture. The rich sweetness of the cane sugar enhances the flavor of the soybean flour.

Nutrition per Serving
  • Calories
    199
  • Sodium
    62mg
  • Fat
    10.4g
  • Protein
    8.6g
  • Carbs
    19.1g
  • Fiber
    1.5g
  • Cholesterol
    145mg

Ingredients

Servings
-
6
+
Imperial
  • Egg
  • 3.27  tbsp Cane sugar (for egg whites)
  • 0.73  tbsp Cane sugar (for egg yolks)
  • tbsp Rice flour for baking
  • 4.51  tbsp Kinako (soybean flour)
  • tbsp Black sesame seeds
  • 0.38  cup Milk
  • 1.5  tbsp Vegetable oil

Instructions

Step 1

Preparation

  • Preheat the oven to 338℉/170°C.
  • Prepare one 7inches / 17cm chiffon cake mold.

Step 2

Put the rice flour, soybean flour and black sesame seeds in a bowl and mix with a whisk.

Kinako and Black Sesame Chiffon Cake

Step 3

Separate the egg whites from the egg yolks. Mix the egg whites with an electric mixer, and when they turn white, add the cane sugar (for the egg whites) and make a meringue. Beat until stiff peaks form in the meringue.

Kinako and Black Sesame Chiffon Cake

Step 4

Add the cane sugar (for the yolks) to the egg yolks and mix with an electric mixer until the mixture turns light white. Add the milk and vegetable oil and mix further.

Kinako and Black Sesame Chiffon Cake

Step 5

Add the flour mixture to the egg yolk mixture and mix with a whisk.

Kinako and Black Sesame Chiffon Cake

Step 6

Add 1/3 of the meringue and mix with a whisk. The meringue at this point can be crushed, so mix thoroughly.

Kinako and Black Sesame Chiffon Cake

Step 7

Add the remaining meringue in two parts, mixing each time with a rubber spatula to scoop the batter from the bottom.

Kinako and Black Sesame Chiffon Cake

Step 8

Pour the batter into the chiffon cake mold. Drop the cake mold from a height of about 4 inches /10 cm and then remove the air bubbles from the batter. Then bake in the oven at 338℉/170℃ for 30 minutes.

Kinako and Black Sesame Chiffon Cake

Step 9

After baking, drop the cake mold from a height of about 4 inches /10 cm to prevent the cake from shrinking. Then, turn the cake upside down and put the middle hole of the cake mold into a bottle to cool. When the cake is cooled, remove it from the cake mold and serve. Turn the cake upside down to prevent the cake from shrinking.

Kinako and Black Sesame Chiffon Cake

Tips

When mixing the meringue and the egg mixture, turn the bowl counterclockwise with one hand and use a rubber spatula to scoop up the meringue from the bottom.

Registered Dietitian, Rice Flour Expert

Rie's contributions include recipe development and articles from the viewpoint of a registered dietitian in health, beauty and nutrition. In order to preserve Japanese rice culture and convey the excellence of rice foods, her work centers around rice food and rice flour recipes. Member of Emish Corporation, which produces food and creates recipes by professional dietitians and cooking experts.