A chiffon cake that is gluten free? anytime please! This Chiffon cake is light, airy, and very fluffy. Chiffon cake is simply a delightful treat enjoyed by many people for many generations. Generally made using wheat flour and egg whites separated from egg yolks, the cake is very light and airy. However, for those following a gluten-free diet, you do not have to sit back and watch others enjoy. You can still bake yours and eat it whole, literally! This gluten-free cake recipe will help you achieve that signature chiffon texture without the gluten.
Why you will love this Gluten Free Chiffon Cake
- The cake is gluten-free. For those with gluten sensitivities, this gluten-free chiffon cake offers an opportunity to indulge without worry. The cake uses rice flour and corn starch thus providing a delicious and satisfying alternative to traditional wheat-based cakes.
- This cake is light and airy. Just like chiffon cake made using wheat flour, this cake is light and very airy.
- The cake is versatile. The cake can be flavored in various ways; infusing the batter with lemon zest for a zesty twist, or adding cocoa powder for a chocolaty flavor.
How to make Gluten-free Chiffon Cake
To make this cake, you will need to eliminate wheat flour which has gluten in it and replace it with flour that does not have gluten. You should also choose flour that goes well with the cake and technique used to make it.
Here’s what you’ll need to make this gluten-free chiffon cake:
Ingredients:
- Rice flour – This is the best option for this gluten free chiffon cake. You can also blend it with tapioca flour and potato starch. It’s important to choose a high-quality gluten-free flour blend to ensure the best texture and flavor.
- Corn starch – This helps to bind the gluten free flour so that the cake is firm when baked. You can also use potato starch instead of corn starch.
- Eggs yolks – Egg yolks contribute richness and moisture to the cake.
- Milk – Milk adds flavor, hydrates the batter and ensures that the cake has the right consistency. It also helps to dissolve the sugar and distribute it evenly throughout the batter.
- Vegetable oil – this will help to keep the cake soft and moist.
- Baking powder – This will help the cake to rise by creating air bubbles in the batter.
- Sugar – sugar adds sweetness, enhances tenderness and structure of the cake.
- Vanilla essence -This enhances the overall taste of the cake.
- Salt – Salt helps to balance the sweetness and enhance the flavor of the cake.
For the meringue:
- Egg whites – The egg whites are whipped into a meringue to help leaven the cake, giving it a light and airy texture.
- Sugar – Sugar is beaten with the egg whites to stabilize them and create a light, fluffy texture.
- Lemon juice/cream of tartar/white vinegar – You can use either of these to stabilize whipped egg whites, to help them to reach and maintain their stiff peaks.
Instructions:
- Preheat oven: Preheat your oven to 350°F (180°C). Ensure that the oven rack is positions in the center of the oven
- Mix dry ingredients: In a large bowl, sift together rice flour, corn flour, baking powder and salt.
- Mix wet ingredients: Mix egg yolks with sugar, vegetable oil, milk and vanilla essence
- Make Batter: Mix the dry ingredients with the wet ingredients to make the batter. Stir until smooth.
- Make the meringue: In a separate clean and dry bowl, add lemon juice into the egg whites and beat with an electric mixer until frothy. Gradually add sugar into the egg whites and beat until stiff peaks form.
- Fold In Egg Whites: Gently fold in the meringue into the batter mixture, a scoop at a time, until no white streaks remain.
- Bake: Pour the batter into ungreased tube pan. Bake in the pre-heated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Invert: Remove the cake from the oven and immediately invert the pan onto a wire rack. Let it cool completely upside down. This will prevent the cake from collapsing – a characteristic of this type of cake.
- Remove Cake: To remove the cake, run a knife around the edges of the pan and the center tube to loosen the cake. Gently remove the cake from the pan.
- Serve: Serve the gluten-free chiffon cake as is or with your favorite toppings.
Gluten-Free Chiffon Cake
Equipment
- 1 Tube pan
Ingredients
- 115 g Rice flour
- 46 g Corn flour
- 4 egg yolks
- 110 g Milk
- 70 g Vegetable oil
- ½ tsp Salt
- 1 tsp Baking powder
- 1 tsp Vanilla essence
- 100 g Granulated sugar
For the Meringue:
- 4 egg whites
- 100 g Sugar
- 1 tsp Lemon juice
Instructions
Step 1: Preparations
- Preheat your oven to 350°F (180°C). Ensure that the oven rack is positions in the center of the oven.
Step 2: Prepare batter
- In a large bowl, sift together rice flour, corn flour, baking powder and salt.
- In another bowl, mix egg yolks with sugar, vegetable oil, milk and vanilla essence. Stir well to mix.
- Mix the flour mixture with the egg yolk mixture to make the batter. Stir until smooth.
Step 3: Prepare meringue
- In a separate clean and dry bowl, add lemon juice into the egg whites and beat with an electric mixer until frothy. Gradually add sugar into the egg whites and beat until stiff peaks form.
- Gently fold in the meringue into the batter mixture, a scoop at a time, until no white streaks remain.
Step 4: Bake
- Pour the batter into ungreased tube pan. Bake in the pre-heated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool
- Remove the cake from the oven and immediately invert the pan onto a wire rack. Let it cool completely upside down. This will prevent the cake from collapsing – a characteristic of this type of cake.
Video
Notes
- Use high quality gluten free flour for better results.
- Separate your eggs carefully to ensure that no traces of egg yolks gets into the egg whites. This ensures that the whites whip up correctly.
- Whip the egg whites to a stiff peak for a better cake structure and lift.
- Do not grease your chiffon cake pan, use it ungreased. Chiffon cake holds on to the sides of the pan to lift and a greased pan will not provide that grip that is needed.
- Fold in the meringue gently to avoid deflating it.
- Measure the ingredients correctly. Too much or too little may affect the structure of the cake.
Nutrition
Nutrition Facts
8 servings per container
Calories2310.69
- Amount Per Serving% Daily Value *
- Total Fat
91.92g
142%
- Sodium 1916.01mg 80%
- Amount Per Serving% Daily Value *
- Potassium 558.75mg 16%
- Total Carbohydrate
339.94g
114%
- Sugars 206.61g
- Protein 35.2g 71%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.