Sugar-Free Brown Rice Chiffon Cake (Gluten-Free, Dairy-Free) 無糖糙米戚風蛋糕(無麩質，無奶)

The cake recipe I’m sharing today is free of sugar, gluten as well as diary. It’s basically just Sugar-Free Chiffon Cake with a slight twist in which I replaced the flour with brown rice flour and milk with soy milk. That’s it. Straightforward right? If you don’t have brown rice flour handy then rice flour would be fine too. Just that brown rice has a lower glycemic index and contains more nutrients than white rice and hence is better for your health. Check out Gluten Free Earl Grey Chiffon Cake for another brown rice cake recipe.
今天分享的蛋糕食譜是無糖，無麩質和無奶製品的。蛋糕配方修改自無糖戚風蛋糕，EC使用糙米粉取替麵粉和使用豆奶取替牛奶，僅此而已，非常簡單直接。沒有糙米粉用白米粉/沾米粉/蓬萊米粉也是可行的，只是糙米升糖指數較白米低，營養也較豐富，因此對健康會好些。 其他糙米粉蛋糕食譜可參考伯爵茶糙米戚風蛋糕。

My favorite brands of natural sweeteners for baking are all erythritol-based. Erythritol is approximately 70% as sweet as sugar. Pure erythritol is available in granular and powdered form. There are other brands that combine erythritol with other natural sweeteners such as oligosaccharides, monk fruit and stevia. Follow package directions to use product accordingly.
EC常用的天然代糖多數以赤藻糖醇為基礎。赤藻糖醇的甜度是糖的70%，市面上有粉狀和顆粒狀的赤藻糖醇，也有混合了其他天然代糖如低聚糖，羅漢果及甜菊糖的配方，使用前請根據包裝說明計算份量。

Here my cake was made with Lakanto which is a blend of erythritol and monk fruit. It can be used as a one to one replacement for sugar. The cake browns more than cake made with sugar so I’ve reduced the baking temperature and baked the cake a bit longer.
這次蛋糕使用混合了羅漢果及赤藻糖醇的Lakanto，此天然代糖可與蔗糖作一比一替換。由於蛋糕表面上色情況比一般蛋糕深，因此EC將爐溫調低一些並延長烤焗時間。

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Sugar-Free Brown Rice Chiffon Cake (Gluten-Free, Dairy-Free)
無糖糙米戚風蛋糕(無麩質，無奶)

For 6” round cake pan
6”圓模份量

Ingredients

60 g brown rice flour
A pinch of salt
3 egg yolks, large
30 g grapeseed oil
45 g unsweetened soy milk or almond milk
3 egg whites, large
1/3 tsp white vinegar or lemon juice (I used Korean apple vinegar)
45 g erythritol and monk fruit blend natural sweetener (such as Lakanto or Krisda)

Notes: The eggs I use are about 50 to 55 g each without shells.

材料

糙米粉 60克
鹽 少許
大蛋蛋黃 3個
葡萄籽油 30克
無糖豆奶或杏仁奶 45克
大蛋蛋白 3個
白醋或檸檬汁(EC用韓國蘋果醋) 1/3茶匙
羅漢果配赤藻糖醇天然代糖(如Lakanto和Krisda等) 45克

註：EC用的大蛋每隻淨重約50-55克

Directions 做法

Line the bottom of pan with parchment paper. Preheat oven to 300ºF/150ºC.
蛋糕模底部放牛油紙，焗爐預熱300ºF/150ºC。

In a large mixing bowl, whisk together the brown rice flour and salt. Make a well in the center then pour in egg yolks, oil and soy milk. Whisk gently until incorporated. Set aside.
取一鋼盆放入糙米粉和鹽拌勻，中開一穴後倒入蛋黃，油和豆奶，輕手用蛋拂攪拌均勻成蛋黃糊備用。

With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites and vinegar (to stabilize the meringue) with medium-high speed until very foamy. Gradually add sweetener in batches and continue beating with medium speed until soft peaks. Beat at medium-low speed until meringue is glossy and reaches firm peaks. When you lift up the whisk, the peak will hold its shape but the tip will fall back very slightly.
用電動打蛋器或座枱式攪拌器(使用打蛋器配件)將蛋白和醋(可令蛋白霜更穩定)中高速打至蛋白組織變細密，分次加入天然代糖中速打至軟勾狀，之後轉中低速打至蛋白霜有光澤及企身，拉起時蛋白霜末端呈輕微下垂狀。

Scoop about one third of the meringue into the yolk mixture and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until homogeneous.
將三分一蛋白霜混入蛋黃糊中用蛋拂以切拌方法充份拌勻，再倒回蛋白霜鋼盆中輕手用膠刮以切拌方法混合至麵糊成均一顔色，盡量輕手並快手完成混合以免蛋白霜消泡。

Pour into the pan. Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.
將麵糊倒入模中，將烤模往枱上輕敲幾下敲出較大的氣泡後抹平表面。

Bake for 35 to 40 minutes or until a wooden skewer inserted in the center of cake comes out clean. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding.
入爐焗35至40分鐘或至竹籤插入蛋糕中心取出後不沾麵糊，不同焗爐可能要不同時間，請自行調節，取出後將蛋糕連烤模從半空往枱上捽一下將困於蛋糕內的空氣震破避免蛋糕回縮，在鋼架上倒扣放涼後可脫模。

I used organic brown rice flour and Lakanto natural sweetener.
EC使用有機糙米粉和Lakanto天然代糖。

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