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14 July 2015

Gluten and Dairy -Free Chiffon Cake | Rice Flour Chiffon Cake

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Gluten and dairy- free chiffon cake

Moist and delicious gluten free,rice flour chiffon cake.
Prep Time: 10 minutes
Cooking Time: 40 to 45 minutes
Makes: 7" cake
Recipe source:Victoria Glass ,Great British chefs,you can find the original recipe here.

  1. Eggs - 3 large( separated)
  2. Salt - 1 pinch
  3. Caster sugar- 110 gms + 1 tbsp
  4. White Vinegar- 1/2 tsp
  5. Sunflower oil - 65 ml( i used olive oil)
  6. Lemon zest- from 4 lemons( i used orange zest from 1 large orange)
  7. Lemon juice - from 2 lemons( i used 1/2 cup orange juice)
  8. Rice flour - 110 gms( approx 3/4 cup)
  9. Baking Soda- 1/4 tsp
  10. Icing Sugar- for dusting,if required

  • Preheat oven to 180 Deg C.Line the cake tin with parchment paper, set aside.In a large bowl,whisk the egg whites with a  pinch of salt, until they form soft peaks.
  • Next add 1 tbsp caster sugar and whisk until stiff peaks form.Whisk in the white vinegar and keep aside until required.
  • In a separate bowl, whisk together 110 gms caster sugar,oil ,lemon zest and lemon juice until well combined.
  • Sift over the rice flour and baking soda into the mixture,mix well until combined.
  • Add half of the egg whites and gently fold to combine.

  • Then fold in the rest of the egg whites,working gently so as not to lose any air.
  • Transfer the batter into the prepared cake tin and bake for about 40 to 45 minutes or until a skewer inserted into the center of the cake comes out clean.Do not over bake,if you do so the cake may turn out dry.( I used a 5" square pan and a 5" ring mould and baked for approx 30 minutes)
  • Allow to cool completely before removing from the pan.Sprinkle  icing sugar or drizzle chocolate fudge sauce on top( recipe coming soon) and serve.

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