Line four 6-inch pans with parchment paper. Do not grease the pans. Preheat the oven to 350°F and position the wire rack in the middle o the stove. Combine one teaspoon of Ube flavor and milk in a measuring glass to make 100 ml of liquid. Add the egg yolks, sugar, and cake flour to a mixing bowl. Mix well. Fold in the rice flour and mix until no flour is visible. Set this aside. In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tar tar and continue whisking until soft peaks form. Gradually add the sugar and whisk until firm peaks form. Transfer 1/3 of the meringue to the yolk mixture. Beat it in. This stabilizes the mixture. Sift in the flour, cocoa powder and baking powder and whisk until just combined. Add the egg whites to a large bowl, or the bowl of a standmixer, and whisk until foamy. Add the caster sugar (II) and whisk on medium speed until stiff peaks. Add ⅓ of the meringue to the egg yolks and whisk until just combined. Burnt Sugar Cake: Preheat oven to 325°. Sift together flour, 1 1/2 cups sugar, baking powder and salt in a large mixing bowl. Make a well in the flour mixture and add these ingredients to the well in this order: Cooking oil, unbeaten egg yolks, 1/3 cup burnt sugar syrup, 1/4 cup cold water and 1 teaspoon vanilla extract. .

royal chiffon cake recipe