Lightly grease and line a spring form 8 inch pan with parchment or baking paper and keep ready.
To a bowl add Rice flour, corn flour, egg yolks, salt, baking powder, oil , milk, vanilla bean paste and sugar.
Whisk them well into smooth and lump free batter. Set it aside.
To a seperate bowl add the egg whites along with the remaining 100 grams of sugar and beat them to a semi stiff peak consistency.
In three additions add the beaten egg whites to yolks batter and using the cut fold technique mix well until incorporated.
*Cut and fold technique helps in blending whites with the batter without deflating them.
Pour the batter in to the prepared baking pan. Level the top and tap on hard surface a couple of times to release the air pockets created while mixing.
Bake this in a preheated oven at 160 degree celcius for 55 to 60 minutes.
Remove and cool the cake in the pan for ten minutes.
Later remove it on to a wire rack and allow it to cool completely before slicing.
Once cooled Slice and serve with a hot cup of beverage.
Spongy,Light and Gluten free chiffon cake is ready to enjoy.
