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.
Ingredients:
2 cups Featherlight Rice Flour Mix
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil7 eggs, separated
3/4 cup orange juice
2 teaspoons grated orange rind
1/2 teaspoon cream of tartarDirections:
- 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.
janet said
June 8 2009 @ 11:35 pm
Could you please give me the Featherlight Rice Flour Mix Recipe as it is not on the web. thanks
Mary DeGise said
November 11 2009 @ 8:45 pm
The first time i made this cake it was delicious but the top of it was doughy, i removed it and still enjoyed the cake and thought it happened because I used extra-large eggs whites. Tried it again and used large eggs it was as doughy but it was still doughy. Any suggestions on why this is happening. I would like to make it for Thanksgiving, it is my son’t favorite cake and he and I both have celiac.
Thank you
Mary
janet said
June 9 2010 @ 10:40 pm
Do you have the recipe for the glaze pictured on the cake? Thanks