Gluten-Free Chiffon Cake

This cake is made with a blend of high-quality gluten-free flour, eggs, and other wholesome ingredients, it's a delightful treat for any occasion. Try it today and savor the irresistible taste of our gluten-free chiffon cake!

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Prep Time: 15

Cook Time: 45

Resting time: 20

Total Time: 1 20

Servings: cake

Calories: 2310.69kcal

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.

Step 6: Remove and serve

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 the gluten-free chiffon cake as is or with your favorite toppings.

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