【米粉】簡単!マフィン型で作るノンオイルのシフォンカップケーキ　クリームたっぷり生シフォンの作り方

Thank you for watching. This is an easy rice flour chiffon cake recipe made without oil. The cake is fluffy with a slightly chewy texture, and the light sponge pairs perfectly with rich whipped cream. Inspired by my yogurt chiffon recipe, this rice flour version is simple, reliable, and baked in convenient cup sizes. Perfect for homemade desserts and everyday treats. Recipe, how to make, easy, rice flour chiffon cake. Eggs 2 Sugar 40g Rice flour 60g Plain yogurt 60g Heavy cream 100g Sugar 8g 【Recipe】 ① Separate eggs and mix egg yolks with half of the sugar ② Add yogurt and rice flour, mixing until smooth ③ Whip egg whites with remaining sugar on medium speed until glossy ④ Mix a small portion of meringue into yolk batter, then gently fold in the rest ⑤ Fill paper muffin cups about 70–80% full ⑥ Bake at 170°C for 20 minutes and cool on a rack ⑦ Make a hole in the center and pipe whipped cream inside and on top #riceflour #chiffoncake #riceflourrecipe #easyrecipe #homemadedessert #baking #nocookingoil