Chiffon Cake (gluten free)

A relative of angel food cake, chiffon cake is made richer with the inclusion of egg yolks along with the egg whites.

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Votes: 109
Rating: 3.7
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Servings 16 - 18servings
Prep Time 30minutes
Cook Time 60minutes
Passive Time 30minutes
Submitted By Sarah House for Bob's Red Mill
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 109
Rating: 3.7
You:
Rate this recipe!
Servings 16 - 18servings
Prep Time 30minutes
Cook Time 60minutes
Passive Time 30minutes
Submitted By Sarah House for Bob's Red Mill
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 325°F and set aside a 10-inch tube or angel food pan.
  2. In a large mixing bowl, whip the egg whites with 1/2 cup sugar and cream of tartar until stiff and glossy. Set aside.
  3. In a small bowl, combine Gluten Free 1-to-1 Baking Flour, baking powder, salt, and remaining 1 cup sugar and set aside.
  4. In a clean large bowl, beat yolks, milk, oil, and vanilla extract until thoroughly combined. Add the flour mixture and beat until well blended, about 2 minutes with an electric mixer.
  5. Add a large scoop of the whipped egg whites to the cake batter and mix gently but thoroughly. Add the remaining egg whites and gently fold into the cake batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
  6. Transfer the batter into the tube or angel food pan and bake at 325°F for 50 minutes without opening the oven door during this time. Increase heat to 350°F and bake an additional 10 minutes. The cake is done when the surface springs back immediately after pressing on it with a finger.
  7. Cool the cake upside down for 30 minutes, resting the pan over a bottle-necked jar or on 2 - 4 thick wooden spoon handles, before unmolding. Serve with glaze, powdered sugar, airy frosting, or whipped cream and fruit.
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Recipe Comments

5 thoughts on “Chiffon Cake (gluten free)

  1. Stephanie Meade

    So surprised! This is one of the best chiffon cakes I have ever eaten including those made with regular wheat flour. No one had any idea it was gluten free. The texture was spot on , the taste was outstanding and it looked picture perfect! Oustanding Easter dessert- can’t say enough goodv things about it.

    Reply
  2. Abby Jones

    I’ve looked at recipes for “regular” chiffon cakes, and they say to cool for about 3 hours to overnight. Can I do that with this recipe? I was concerned with the milk in the cake going bad. Should I just cool it for 30 minutes, and then put it in the fridge? Thanks 🙂

    Reply
    1. recipe specialist

      Hi Abby,
      The cake will be fine cooled and stored at room temperature. You can store it in the refrigerator if you prefer, but as long as it is stored correctly (in an airtight container or wrapped in plastic wrap) at room temperature it will last for several days.

      Reply
  3. Christine Skaggs

    I have 2 picky non glutten free kids that love this recipe. I would recommend this one to everyone.

    Reply

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