Chewy souffle cake

Chewy souffle cake

Winter is the time to play with sticky rice flour, just created this recipe to use up some egg white left over from making Panettone during Christmas. 

Chewy and souffle sound contradictory, but the cake is indeed super light and fluffy while having the remarkable chewiness of sticky rice flour, thanks to the effect of well whisked egg white. 

For a pure white internal cake colour, I used all white ingredients. Take just 15 minutes to prepare the cake mix.

Sticky rice flour 80gm

Almond flour 30gm

Sugar 15gm

Pinch of salt

Coconut oil 40gm

Plain yogurt 80gm

Egg white 120gm

Pinch of salt

Sugar 15gm

1. Pre-heat oven to 180˚C.

2. Mix the first 4 dry ingredients, rub in coconut oil evenly, then add yogurt and stir to moisten well.

3.  Whisk egg white for half a minute, add a pinch of salt, whisk for another half a minute, add sugar, whisk until soft peak.

4. Add 1/3 of egg white into flour mixture, loosen mixture, then gently mix in the remaining egg white. 

Chewy souffle cake

5. Spoon into cup cake moulds to half height, bake at 180˚C until pale golden, around 20 minutes.