This recipe is taken from Gluten-Free Gourmet Cooks Comfort Foods. My husband absolutely loves this cake! It’s very light and spongy. I actually like it myself too. Normally, I don’t like to eat my own gluten-free baking (I regret to say I’m still a wheat glutton), but this chiffon cake is an exception.
2 cups Featherlight Rice Flour Mix
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated
3/4 cup orange juice
2 teaspoons grated orange rind
1/2 teaspoon cream of tartar
- Preheat oven to 325F
- In a mixer bowl, whisk together the flour mix, sugar, baking powder, and salt.
- Make a well in the center and add the oil, unbeaten egg yolks, orange juice, and rind. Beat on low speed until blended. Turn the mixer to high and beat 5 minutes.
- In a large bowl, beat the egg whites and the cream of tartar with an electric mixer until they form very stiff peaks.
- Pour the batter mixture gradually over the whipped whites, gently folding with a rubber spatular until juts blended.
- Pour the batter into a large tube pan or a 9″ x 13″ oblong cake pan.
- Bake the tube pan for 65 minutes or the oblong pan for 45-50 minutes.
One note about the way I make this cake. The Featherlight Rice Flour Mix is supposed be a combination of rice flour, tapioca flour, cornstarch, and potato flour. However, I don’t have access to potato flour so I don’t use it in the recipe nor do I substitute it with something else. Also, I use half the amount of sugar because we don’t like things that are too sweet. The chiffon cake still turns out very good and it’s probably on the top of the favorite recipes.