Thursday, May 10, 2012

Chiffon Cake Gluten-Free

This a nice cake, looks great, tastes great !  It lends itself to your preferences -  serve it plain with ice-cream and fruit or use your favorite fillings and frostings.
I'm showing here as a lemon chiffon with whipped cream piping finish and layered with lemon pie filling and drizzled lemon syrup over individual servings.
And yes... It is gluten-free!  but no need to exclude those wheat-eaters , they'll love it too. We entertained friends tonight and my cake was enjoyed with complements!  


Ingredients
  • 1/2 cup white rice flour
  • 1/2 cup millet flour 
  • 1/2 cup tapioca starch
  • 1/4 cup arrowroot powder 
  • 1 tsp xanthan gum 
  • 1/4 tsp salt 
  • 3 tsp baking powder
  • 1/2 cup sugar
  • 1/2 cup oil (I like grapeseed) 
  • 3/4 cup cold water 
  • 1 tbsp lemon zest  (leave out if wanting it plain)
  • 1 tsp vanilla extract
  • 6 egg yolks 
  • 6 egg whites 
  • 1/2 tsp cream of tartar 
  • 3/4 cup sugar 

  • lemon pie filling (1 pkg) 
  • 1 1/2 cups whipping cream 
  • 1/4 cup white sugar (or to taste) 
  • 1 tbsp vanilla pudding powder
  •     
  • 3/4 cup lemon juice (I use Real Lemon from concentrate) 
  • 2 cups white sugar 
Method
  1. Beat egg whites until foamy, add cream of tartar and 3/4 cup sugar and beat until peaks form.  Set aside 
  2. Beat egg yolks with 1/2 cup sugar until creamy 
  3. Add water, oil and vanilla extract 
  4. Sift together dry ingredients   
  5. Add dry ingredients to liquids and mix until smooth. 
  6. Then working quickly fold egg whites into batter 
  7. Pile into a tube cake pan, smoothing top 
  8. Bake for 1 hour at 350 degrees.  
  9. Hang upside down to cool ..  (cake may form a small valley in top in oven but don't worry about it. It  hangs out while cooling)   
  10. When cool loosen sides and let fall  down on serving plate. 
  11. Cut in half and fill with cooled, prepared lemon pie filling. Spread lemon pie filling over the top as well. 
  12. Beat 1 1/2  cups whipping cream with 1/4 cup sugar and 1 tbsp vanilla pudding powder until stiff -  cover sides and decorate over the top. 
  13. Serve with ice-cream (if desired) and drizzle lemon syrup over top of each serving.   (to make syrup bring 3/4 cup lemon juice   and 2 cups white sugar to a full boil to where it foams up to fill the pot - cool - keep in fridge) 
Note.  the lemon syrup is also good mixed in hot water for a refreshing drink -- or a cold drink. 

9 comments:

  1. Wow Julie....looks wonderful. I will be baking this pretty cake for my grandkids.

    ReplyDelete
  2. shirley reimer bertheletteMay 10, 2012 at 10:31 AM

    I second that "WOW" Julie :) This does look good, like the lemon pudding there ,,,guess you could make ur own pudding, and.. Julie is that vanilla pudding (1 tbsp.) I know its used for a reason,but can't think of it at this moment:( -- like the note:: going to try that = :)

    ReplyDelete
    Replies
    1. Oh, Shirley .. thank you for your comment ! yes.. sure, you could make your own lemon filling from scratch ! and yes.. that is the Jello (or other) Vanilla Pudding Powder .. and the reason for it is mostly for stabilizing the whipped cream and also for flavour. You could also use something like the D. Oetker Whip It stabilizer pkg. and then add vanilla extract for flavour.

      Delete
    2. shirley reimer bertheletteMay 10, 2012 at 2:41 PM

      Thanks Julie :) see Dr. Oetker, whip it , do you mean the whole pkg. or use the 1 tablespoon,, that is mentioned"

      Delete
    3. shirley reimer bertheletteMay 10, 2012 at 2:45 PM

      Ok Julie :( I know what you mean,, was thinking of something else GEE-WHIZ :)

      Delete
  3. Your gluten free recipes are amazing - that cake is proof!

    ReplyDelete
  4. That is absolutely fabulous!! Well done, Julie!

    ReplyDelete
  5. can you substitu te a gluten free flour that is already mixed and how much would one use? I use Pamela's flour which is already mixed

    ReplyDelete
    Replies
    1. If you want to use a pre-mixed gf flour, you would add up my flours 1 3/4 cup and then add the remaining ingredients -- check to make sure the pre-mix already has the xanthan gum in it.
      Different flours can vary the flavour/texture or overall success of product, so really its all trial and error. I think this recipe should be fine with a pre-mixed cake flour.

      Delete