Comments on: Featherlight Chiffon Cake

By: barbaraprice

barbaraprice — Mon, 20 May 2013 14:18:28 +0000

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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By: Melissa

Melissa — Sat, 24 Nov 2012 16:38:14 +0000

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!

By: Ataa Seshadri

Ataa Seshadri — Tue, 23 Oct 2012 02:07:10 +0000

This is why I keep going to this website. I can not believe I missed so many entries since
the last time!

By: Francesca

Francesca — Mon, 20 Aug 2012 04:11:39 +0000

This recipe is very precise. Makes a great cake.

By: tute

tute — Sun, 13 May 2012 20:29:06 +0000

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

By: Candy

Candy — Sun, 13 May 2012 15:54:14 +0000

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

By: Tute

Tute — Sat, 24 Mar 2012 23:41:07 +0000

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

By: Susan

Susan — Fri, 01 Apr 2011 19:59:57 +0000

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!

By: myra

myra — Sun, 21 Nov 2010 00:31:16 +0000

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 .