Gluten Free Orange Chiffon Cake
A wonderful recipe for gluten free orange chiffon cake. The most beloves spongy cake that has the texture of a cloud. It is my promise to you that you’re not going to feel any difference- whether in taste, or texture, between this version, and its wheat-gluten counterpart.
Ensure you are using fresh Oranges, and do not skip the Orange zest.
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Gluten Free Orange Chiffon Cake:
Equipment: Chiffon cake pan, 18cm (d) x 9cm (h)
Recipe: A single cake sized 18cm (d) x 12cm (h)
| Ingredient | Amount (g / units) |
| White Rice Flour | 96 |
| Cornstarch | 39 |
| Baking Powder | 1 tsp |
| Egg Yolks | 57g (From 3 Large sized eggs) |
| Egg Whites | 110g (From 3 Large sized eggs) |
| Salt | 1/4 tsp |
| Vegetable Oil | 48g |
| Vanilla Extract or Paste | 1 tsp |
| Orange Juice | 82g |
| Orange Zest | 7g (Zest from one large Orange) |
| White Granulated Sugar (1) | 100g |
| White Granulated Sugar (2) | 35g |
| Xanthan Gum | 1/4 tsp |
Cake preparation:
- Preheat your oven to 160 (fan mode off), placing a baking rack at the lowest shelf inside your oven.
- Line a baking sheet with parchment paper, and place the cake pan on top of it (do not grease or line the cake pan).
- In a bowl, whisk together the egg yolks, sugar (1), orange juice and orange zest, oil and vanilla, until evenly combined.
- Sift the rice flour, cornstarch, xanthan gum and baking powder over the wet ingredients’ mixture. Whisk until the batter is smooth and without lumps. Set it to the side.
- In a separate bowl, beat the egg whites with sugar (2) to a meringue (stiff peaks).
- Fold the meringue to the cake batter in 3 to 4 parts, until uniform.
- Pour the cake batter into the cake pan and bake for 30 minutes (a cake tester inserted into the center of the cake should come out dry). Do not open the oven’s door, otherwise the cake will collapse.
- After baking, flip the cake pan upside down, and allow the cake to cool down completely (!) in this position (this prevents the cake from collapsing). do not unmold the cake until it has chilled completely (about 2 hours).
- Using the back of a blunt butter knife, run through the sides of the cake pan and unmold the cake. Run the knife through the base of the cake pan to detach the cake completely.
- The decoration presented in the video and photos is a suggestion only.
