Fluffy & Nutritious: No-Oil Kinako & Rice Flour Chiffon Cake (Perfect for Kids' Snacks!)
As the autumn air begins to settle in September, there’s nothing more comforting than baking something warm and delicious for your family. If you are looking for a healthy and satisfying snack for your children, look no further! Today, we introduce a recipe for an incredibly fluffy chiffon cake using kinako (roasted soybean flour) and rice flour. Surprisingly, it is completely no-oil, yet delightfully moist and light. Packed with nutrients, it’s a guilt-free treat perfect for any time of day.
Is Kinako Healthy? A Boon for Kids' Nutrition
You might wonder, is kinako healthy? Absolutely! Made from finely ground roasted soybeans, kinako is a nutritional powerhouse. It is naturally high in protein, essential for growth, and rich in dietary fibre, which supports good gut health. It also provides important minerals like calcium and iron. Introducing kinako into your children's diet is a wonderful way to boost their nutritional intake. This chiffon cake is a delicious and easy way to do just that!
Why This Recipe is Perfect for Autumn in the UK
As children head back to school, having healthy and convenient snacks on hand is crucial. This no-bake dessert-like recipe (it's baked in the oven, but has that smooth, light quality) is great because you can even bake it the evening before. Leaving it overnight actually increases its moistness, making it a perfect quick breakfast or a post-school pick-me-up. Plus, with the increasing popularity of alternative to miso paste in the UK, experimenting with other traditional Japanese ingredients like kinako is a fun and nutritious way to expand your culinary repertoire.
Ingredients (Serves 4-6 / Makes one 17cm chiffon cake)
3 Eggs (Separated into yolks and whites)
75g Silken Tofu (Mashed until smooth)
30g Honey (For egg yolks)
50g Rice Flour
20g Kinako Powder
10g Honey (For egg whites)
A Pinch of Salt
Step-by-Step Instructions
Prepare: Preheat your oven to 180°C.
Make the Meringue: In a clean, oil-free bowl, whisk the egg whites and salt together. Gradually add 10g of honey while whisking continuously until stiff, glossy peaks form. (The meringue should hold its shape when you lift the whisk).
Mix the Yolk Batter: In a separate bowl, whisk together the egg yolks, mashed tofu, 30g of honey, rice flour, and kinako powder until the batter is smooth.
Combine Gracefully: Gently fold about a third of the meringue into the egg yolk batter until just combined. Repeat with the remaining meringue in two more additions. Use a large metal spoon or spatula and fold with a sweeping, gentle motion to keep the air in.
Bake: Pour the batter into an ungreased chiffon cake tin. Bake at 180°C for 15 minutes, then reduce the heat to 160°C and bake for another 15 minutes.
Cool Down-Side: Once baked, immediately turn the tin upside down to prevent the delicate cake from collapsing and let it cool completely.
Conclusion
Simple to make, yet delightfully airy and flavourful, this no-oil kinako chiffon cake recipe is sure to be a hit. It’s a wonderful way to introduce your children to the nutritious goodness of Japanese kinako and a perfect addition to your list of healthy, homemade snacks.
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