Gluten-Free Chiffon Cake

Name: Gluten-Free Chiffon Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 0 teaspoons cream of tartar; 7 larges eggs, separated; 291 grams 1/2 cups granulated sugar; 85 grams 1/2 cup potato starch; 142 grams 1/4 cups white rice flour; 1 teaspoon salt; 28 grams 1/4 cup tapioca starch; 2 teaspoons vanilla extract; 118 milliliters vegetable oil; 177 milliliters water; 1 teaspoons xanthan gum

Need a gluten free, dairy free, fodmap friendly, and vegetarian dessert? Gluten-Free Chiffon Cake could be a spectacular recipe to try. One portion of this dish contains roughly 5g of protein, 14g of fat, and a total of 346 calories. This recipe serves 10. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have xanthan gum, cream of tartar, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Adjust oven rack to middle position and preheat oven to 325°F.

Equipment you will use

Oven

Whisk together granulated sugar, white rice flour, potato starch, tapioca starch, baking powder, salt, and xanthan gum in medium bowl. Set aside. In large mixing bowl, whisk together egg yolks, water, vegetable oil, and vanilla extract.

Ingredients you will need

Granulated Sugar

Xanthan Gum

Vanilla Extract

Vegetable Oil

Egg Yolk

Water

Salt

Equipment you will use

Mixing Bowl

Whisk

Add whisked dry ingredients.

Mix until thick batter is thick and smooth.

In bowl of stand mixer fitted with whisk attachment, combine egg whites and cream of tartar. Whip on high speed until medium peaks form.

Ingredients you will need

Cream Of Tartar

Egg Whites

Equipment you will use

Stand Mixer

Whisk

Bowl

Add whipped egg whites, one quarter at a time, to batter. Fold, taking care not to deflate the batter, until no large lumps of egg whites remain.

Ingredients you will need

Egg Whites

Spoon batter into ungreased 10-inch tube (angel food) pan.

Equipment you will use

Frying Pan

Bake until cake is golden brown and springs back to the touch, about one hour.

Equipment you will use

Oven

Remove from oven and immediately invert pan either onto legs that are on the pan or onto the neck of a beer or wine bottle. Allow cake to cool in the pan upside down.

Ingredients you will need

Beer

Wine

Equipment you will use

Oven

Frying Pan

To remove cake from pan, run a knife around the outside of the cake and around the tube. Turn cake onto a serving plate. Store cake, covered, on the counter for up to four days.

Equipment you will use

Knife