My New Year's Resolution: to try cut out as much gluten as possible. My tummy troubles are better when I eliminate gluten/wheat from my diet. My test for Celiac's disease came back negative but I may be sensitive instead of allergic.
I decided to make a gluten-free vanilla chiffon sponge cake. It was a success! Sorry about the presentation of the cake, I had to quickly take these pictures before the whole cake was DEVOURED!
Gluten-Free Vanilla Chiffon Cake
Gluten-free flour blend*
1 1/4 cup white rice flour (I used a Thai brand from an Asian supermarket, very finely milled)
1/2 cup potato starch
1/4 cup tapioca starch (I used an Asian brand)
1/2 tsp xanthan gum
1 cup granulated sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup water (I used 1/4 cup milk + 1/2 cup water)
1/2 cup vegetable oil
2 teaspoons vanilla
5 egg yolks (or 7 if using all-purpose flour)
1 cup egg whites (8 eggs)
1/2 teaspoon cream of tartar
Move oven rack to lowest position. Heat oven to 325°F. In large bowl, mix flour, sugar, baking powder and salt. Beat in cold water or milk, oil, vanilla and egg yolks until smooth.
In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into 2 ungreased 10-inch angel food (tube) cake pans.
Bake about 40-45 minutes or until top is golden brown and springs back to touch. Immediately turn pans upside down onto heatproof funnel or bottle. Let hang until completely cool, about 1-2 hours. Loosen side of cake with knife or long, metal spatula; remove from pans.
- Adapted from Serious Eats: Gluten-Free Chiffon Cake
My kiddies LOVED this chiffon cake. They didn't notice anything different from my regular recipe and even wanted some for breakfast today!