Gluten-Free Chiffon Cake
Delicate, airy, and entirely gluten-free, this Gluten-Free Chiffon Cake is a showstopper dessert that caters to gluten-sensitive diets without compromising on flavor or texture. Made with gluten-free all-purpose flour, the cake features a unique two-step mixing process that ensures its signature light and fluffy crumb. The clever use of beaten egg whites folded into a rich and velvety yolk batter creates the perfect balance of moisture and lift. Infused with aromatic vanilla extract and baked in a classic tube pan, this cake rises beautifully before cooling upside-down to lock in its height. Perfect for celebrations or casual indulgence, serve this crowd-pleaser plain or accessorize with gluten-free toppings like fresh fruit, whipped cream, or a dusting of powdered sugar. Ready in just over an hour, this chiffon cake recipe is your go-to solution for mastering gluten-free baking with elegance.
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Recipe Information
Ingredients
- 130 grams Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 200 grams Granulated sugar
- 5 pieces Large eggs, separated
- 100 milliliters Water
- 80 milliliters Canola oil
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cream of tartar
Instructions
Preheat your oven to 325°F (160°C).
In a medium mixing bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.
In a separate large bowl, beat the egg yolks and half of the sugar (100 grams) with a hand mixer until the mixture is thick and pale.
Add the water, canola oil, and vanilla extract to the egg yolk mixture and mix until just combined.
Gradually add the dry ingredients to the wet mixture, and stir gently until you have a smooth batter.
In another clean bowl, beat the egg whites with the cream of tartar until soft peaks form.
Gradually add the remaining sugar (100 grams) to the egg whites while continuing to beat until stiff peaks form.
Gently fold one-third of the egg whites into the batter to lighten it, then carefully fold in the remaining egg whites using a spatula.
Pour the batter into an ungreased 9-inch (23 cm) tube pan.
Bake for 40-45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
Immediately invert the pan onto a bottle or funnel and let the cake cool completely in the pan.
Once cooled, gently run a knife around the edges and center to release the cake from the pan.
Serve plain or with your choice of gluten-free toppings.
Nutrition Facts
Calories |
2334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2140 mg | 93% | |
| Total Carbohydrate | 304.7 g | 111% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 202.9 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 163 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
