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GLUTEN-FREE CHIFFON CAKE
What's great about it
This simple, gluten-free chiffon cake makes the perfect base for tiramisu or trifle, with its fluffy texture allowing it to absorb delicious flavours.
This Chiffon cake is one of many essential dessert recipes featured in my cookbook SIMPLE HEALTHY RECIPES. With 300+ recipes for the whole family to enjoy, this cookbook is a must-have in any kitchen!
Ingredients
Serves 10
6 large organic eggs, separated
pinch of sea salt
200 g (7 oz) unrefined raw sugar
60 ml (1/4 cup/2 fl oz) extra virgin olive oil
2 teaspoons vanilla extract
120 ml (1/2 cup/4 fl oz) milk, your choice
120 g (4 oz) rice flour
60 g (2 oz) cornflour
2 teaspoons baking powder
Method
PREHEAT your oven to 160°C (320°F) fan forced.
WHIP the egg whites with a pinch of salt until soft peaks form, then gradually add the sugar, a little bit at a time. Keep mixing for 6 minutes until stiff peaks form and the whites are glossy.
IN A SEPARATE BOWL combine the egg yolks, olive oil, vanilla and milk and mix well. Add the rice flour, cornflour and baking powder and mix to form a batter.
FOLD a few spoonfuls of the egg whites into the thick batter. Mix through until combined, folding the mixture with a spoon. Add the rest of the egg whites, carefully folding them through the cake batter.
SPOON the cake mix into a 22 cm (8.6 inch) non-greased chiffon cake tin.
BAKE for 40–45 minutes until browned and the sponge is cooked. Remove from the oven.
COOL upside down for at least 4 hours until the sponge is completely cold.
CAREFULLY insert a small knife around the sides of the cake to loosen it from the tin. Release the tin from the sponge. Slide a knife through the base of the cake to release the bottom layer from the cake tin.
SERVE the chiffon cake plain or with jam and a little crème fraiche or yoghurt.
Notes and Inspiration
Slice up and use as the sponge element in my Tiramisu.