Featherlight Chiffon Cake

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 oil
7 eggs, separated
3/4 cup orange juice
2 teaspoons grated orange rind
1/2 teaspoon cream of tartar

Directions:

  1. Preheat oven to 325F
  2. In a mixer bowl, whisk together the flour mix, sugar, baking powder, and salt.
  3. 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.
  4. In a large bowl, beat the egg whites and the cream of tartar with an electric mixer until they form very stiff peaks.
  5. Pour the batter mixture gradually over the whipped whites, gently folding with a rubber spatular until juts blended.
  6. Pour the batter into a large tube pan or a 9″ x 13″ oblong cake pan.
  7. Bake the tube pan for 65 minutes or the oblong pan for 45-50 minutes.

chiffon.jpgOne 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.

30 Comments so far »

  1.  

    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

  2.  

    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

  3.  

    janet said

    June 9 2010 @ 10:40 pm

    Do you have the recipe for the glaze pictured on the cake? Thanks

  4.  

    myra said

    November 21 2010 @ 8:31 am

    i made this beautiful cake ,it was very nice . I followed the recipe to make the light flour . but .it must be sifted . iused splenda 1 cup only , in place of sugar. I used lemon rind , but, used water & not orange juice in the batter . 1 teaspoon vanilla or lemon juice in the eggwhites. now is this lo carb for diabetics? any way it was very nice I will make it again thanks .

  5.  

    Susan said

    April 2 2011 @ 3:59 am

    Just made this cake today and it was a total disaster. Rose beautifully, let it cool and when I tried to remove it from the tube pan it collapsed. Certainly not the cake that is pictured above!

  6.  

    Tute said

    March 25 2012 @ 7:41 am

    I have used only gluten free mixes successfully before making this, but this is a very good recipe!!! I read the previous comments and I think the problem is that the directions above do not follow traditional cake baking directions. I have made dozens of cakes from scratch so I used the standard chiffon cake techniques. I sifted the flours, baking powder, salt and 1/2 cup sugar together, WITH ONE TEASPOON XANTHAM GUM. That is the only ingredient change. I beat the egg whites until frothy, then added the one cup of sugar, a little at a time, until it was stiff,like a heavy marshmallow. I whisked the egg yolks separately with the oil, orange juice and peel until lemony colored, then lightly mixed it into the dry ingredients just until everything was barely moistened. The doughy thing happens when you beat the batter too much.
    I took about a cup of the stiffly beaten egg whites and folded that into the batter. This loosens the batter for better incorporation. Then I added the batter to the rest of the egg whites by gently folding. I cooked in a tube pan for 65 minutes and let it cool upside down before removal. It rose really high and had an excellent texture. Much better than the gluten free cake at the local fancy bakery. I am very excited because my niece wants me to make a gluten free cake for her wedding

  7.  

    Candy said

    May 13 2012 @ 11:54 pm

    Just made this cake today, and ground my own tapioca, but I could taste a crunch that is from tapioc which was not smooth like flour, any suggestions? The cake was light but seemed a bit eggie

  8.  

    tute said

    May 14 2012 @ 4:29 am

    Tapioca flour is easily available at Vietnamese grocery stores. It costs 80 cents for 14oz

  9.  

    Francesca said

    August 20 2012 @ 12:11 pm

    This recipe is very precise. Makes a great cake.

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  11.  

    Melissa said

    November 25 2012 @ 12:38 am

    I made this for my friend who came to visit me on my birthday because she’s allergic to wheat. I didn’t have any tapioca flour, so I put 1 cup of rice flour, 1 cup of cornflour and 1 tablespoon of potato flour and no xanthan gum…and put it into a 10″ square pan and it came out beautifully! I really wasn’t expecting it to rise, but it is lighter and fluffier than other cakes I make all the time!!! I’m truly amazed!

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    barbaraprice said

    May 20 2013 @ 10:18 pm

    Chiffon and angel food cakes must be cooled in the pan, upside down in order for the airy structure to be maintained. This is not included in the recipe instructions. People whose cakes fell or were dense may not have been cooled correctly.

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