Gluten Free Chiffon Cake
12 People
202 Cals
Gluten Free Chiffon Cake
12 People
202 Cals
About the recipe
This is the lightest, fluffiest sponge cake you'll ever make. If you’re looking for the ultimate gluten-free chiffon cake — airy, cloud-soft and unbelievably light — this recipe is your new signature dessert. This beautiful sponge rises high, stays fluffy, and melts in your mouth, making it perfect for celebrations, entertaining, or any moment that calls for something special.Made with rice flour (or your favourite gluten-free blend), whipped egg whites and a touch of olive oil, this chiffon cake achieves a delicate texture without butter or heavy flours. It’s gently sweet, wonderfully soft, and incredibly versatile. Serve it simply with a dusting of icing sugar, or dress it up with yoghurt, mascarpone and my homemade lemon curd.
Nutrition Per Serving
202
Calories
7g
Fat
2g
Saturates
17g
Sugars
107mg
Salt
4g
Protein
30g
Carbs
0.3g
Fibre
Ingredients
Switch measurement units
- 6 large organic eggs separated
- 200 g unrefined raw sugar
- 60 ml extra virgin olive oil
- 2 teaspoons vanilla extract
- 120 ml milk or lemon or orange juice
- pinch of sea salt
- 120 g rice flour or gluten free flour
- 60 g cornflour
- 2 teaspoons baking powder
Method
- PREHEAT your oven to 160°C fan forced.
- WHIP the egg whites until soft peaks with a pinch of salt, then gradually add the sugar, a little bit at a time. Keep mixing for 6 minutes until stiff peaks and the whites are glossy.
- IN A SEPARATE BOWL combine the egg yolks, olive oil, vanilla and milk and mix well. Add the flour, cornflour and baking powder and mix to form a stiff batter.
- FOLD a few spoonful’s of the egg whites into the thick egg yolk batter. Mix through until combined. Repeat with rest of the egg white, carefully folding it through the batter.
- SPOON into a 22 - 25cm non-greased chiffon cake tin.
- BAKE for 45 minutes until browned and the sponge is cooked.
- COOL UPSIDOWN for at least 4 hours until the sponge is completely cold.
- CAREFULLY insert a small knife around the cake to loosen the sides from the tin. Repeat with the base of the cake.
- SERVE plain dusted with icing sugar or topped with Marscapone, Greek yoghurt and lemon curd.
This gluten-free chiffon cake also makes the perfect base for Christmas trifles, tiramisu, fresh fruit cakes and summer desserts — a true crowd-pleaser that always turns out beautifully. If you’ve never made a chiffon sponge before, this is the recipe to start with. One bite and you’ll understand why it’s become one of my most shared cakes.
