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.

Ingredients:

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

Instructions:

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.

.

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.

Ingredients:

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

Instructions:

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.

.

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.

Ingredients:

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

Instructions:

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.

.