Gluten-Free Chiffon Cake

Ingredients

• 5 large eggs (Separated into yolks and whites; eggs should weigh 58–60 g each with shell and be at room temperature)
• 115 g white rice flour (Use superfine rice flour)
• 46 g cornflour
• 1 tsp baking powder
• 0.5 tsp salt
• 110 g milk (The author uses lactose-free full-cream milk; almond, oat, or soy milk may be used for a dairy-free variation, though this was not tested)
• 70 g canola or vegetable oil (Use a neutral oil; strongly flavored oils such as olive oil are not recommended)
• 1 tsp vanilla extract
• 200 g caster sugar (Divided; 100 g is added to the yolk mixture and 100 g to the meringue)
• whipped cream (To serve; amount not specified)

Steps

1. 1

   Preheat the oven to 160°C (320°F). Position the oven racks so there is enough room for the tube tin; the author places the cake on the second-lowest rack near the bottom.

2. 2

   In a large bowl, sift together the white rice flour, cornflour, and baking powder.

3. 3

   Add the salt, milk, oil, vanilla extract, and five egg yolks to the sifted dry ingredients. Whisk until well combined.

4. 4

   Add 100 g of the caster sugar to the yolk mixture. Whisk vigorously for about 2 minutes, until the mixture is pale, slightly thickened, fluffy, and still fairly loose.

5. 5

   Place the five egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat on low speed, then gradually increase the speed until the whites become foamy.

6. 6

   While beating the egg whites at medium-high speed, gradually add the remaining 100 g of caster sugar, about 2 tablespoons at a time.

7. 7

   Continue beating until stiff peaks form. Take care not to under-beat or over-beat the meringue.

8. 8

   Using a whisk, gently fold one-third of the egg whites into the egg-yolk and flour mixture. Move the whisk around the bowl, down to the bottom, and fold the mixture from the bottom over the top to retain as much air as possible.

9. 9

   Using the whisk again, gently fold in the second third of the egg whites with the same bottom-to-top motion.

10. 10

    Fold in the final third of the egg whites with a rubber spatula until no white streaks remain. Do not over-fold, or the batter may lose air.

11. 11

    Pour the batter into an ungreased 23 cm tube tin. Gently run the spatula through the batter to smooth and distribute it evenly.

12. 12

    Bang the filled tin on the bench three times.

13. 13

    Bake at 160°C (320°F) for 50–55 minutes.

14. 14

    Remove the cake from the oven and cool it completely upside down on an upturned glass, allowing airflow beneath the cake so it does not collapse.

15. 15

    Once completely cool, loosen the cake from the tin by running a knife around the outer sides and the center tube.

16. 16

    Cut the cake into slices and serve with whipped cream. Seasonal fruit may also be served alongside.

Notes

Do not grease or line the tube tin: the delicate cake needs to cling to the tin as it rises. The meringue must reach stiff peaks, and the whites must be folded in gently to avoid collapse. The source does not specify a precise cooling duration; cool completely before removing from the tin.

Nutrition per serving

• dessert
• cake
• gluten-free
• baked
• light and fluffy
• vegetarian
• serve with whipped cream