At first glance, a chiffon cake looks an awful lot like an angel food cake. The two are quite similar: both lean heavily on egg whites for their structure. Where angel food cake relies purely on whites, a chiffon cake uses whole eggs to impart a richness not found in an angel food cake. Additionally, chiffon cake uses oil, where an angel food cake does not. As a result, a chiffon cake is much more similar to a pound cake with a rich, dense crumb than it is to an angel food cake.
For this heavenly (but not angelic) cake, we took our Gluten Free 1-to-1 Flour and put it to the test. We love our new flour blend so much, we cannot help but test it in all sorts of recipes. As suspected, it performed beautifully in this simple cake.
Chiffon cake is perfect served with fresh whipped cream and fruit, but it can also be drizzled with chocolate or a sugary glaze for a stunning dessert.
Prep time: 30 minutes | Cook time: 60 minutes | Passive Time: 30 minutes | Serves 16-18
- 7 Eggs separated
- 1 1/2 cups Sugar divided
- 1/2 tsp Cream of Tartar
- 2 cups Gluten Free 1-to-1 Baking Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 3/4 cup Milk
- 1/2 cup Oil
- 2 tsp Vanilla Extract
Preheat oven to 325°F and set aside a 10-inch tube or angel food pan.
In a large mixing bowl, whip the egg whites with 1/2 cup sugar and cream of tartar until stiff and glossy. Set aside.
In a small bowl, combine Gluten Free 1-to-1 Baking Flour, baking powder, salt, and remaining 1 cup sugar and set aside.
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.
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.
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.
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.