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Spring Strawberry Jam Chiffon (Rice Flour Chiffon Cake): A Sweet and Tempting Treat


Let's reimagine the Spring Strawberry Jam Chiffon Cake recipe in a more casual, easy-to-understand format. This cake is a delightful combination of strawberry jam and a light, fluffy chiffon cake, perfect for a springtime treat.


For the Egg Yolk Dough:

- 4 egg yolks

- 30g Cane sugar

- 30g Yotsuba Special Hokkaido Milk

- 20g Boso oil rice oil

- 90g Cotta rice flour for confectionery Mizuhochikara

For the Meringue:

- 4 egg whites

- 40g Cane sugar

For the Cream:

- 150g Refrigerated cotta pure cream 35%

- 70g Bonne Maman Strawberry Jam


1. Preheat the oven to 180℃ (350°F).

2. Mix the egg yolks and sugar in a bowl until it becomes whitish.

3. Add milk and rice oil to the mixture and stir well.

4. Mix in the rice flour until there are no lumps.

5. For the meringue, whisk 1/3 of the cane sugar with the chilled egg whites until they form stiff peaks. Gradually add the remaining cane sugar in two parts, whisking until the meringue becomes fine.

6.Combine the meringue with the egg yolk batter by adding 1/3 of the meringue and whisking. Then, add the remaining meringue in two parts, mixing gently with a rubber spatula.

7. Pour the batter into a mold and bake at 180℃ for 15 minutes. Lower the temperature to 160℃ and bake for another 20 minutes.

8. Unmold the cake by turning it upside down and letting it cool. Once completely cool, press gently in the center, then cut into the sides and bottom to remove.

9. For the finishing touch, mix 1/2 of the jam with the fresh cream at low speed. After 7 minutes, add the remaining jam and mix gently with a spoon.

10. Cut the chiffon cake into 6 equal pieces, make incisions, and fill with cream. Your Spring Strawberry Jam Chiffon Cake is ready to enjoy!

This recipe is a fun and easy way to celebrate the arrival of spring with a light, delicious dessert. Enjoy!

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