Gluten-Free Chiffon Cake Recipe
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The Chiffon Cake, a dessert suitable for breakfast, can also be made for coeliacs or for anyone looking to reduce gluten intake in their diet.
The difference between the original recipe and the gluten-free version is imperceptible. Even by replacing wheat flour with potato starch and rice flour, the Chiffon Cake will be soft and fluffy, with an even more delicate flavour than the original version. Now let’s see how to prepare this delicious cake simply and quickly.[/vc_column_text][/vc_column][/vc_row][vc_row css="%7B%22default%22%3A%7B%22padding-left%22%3A%220%22%2C%22padding-right%22%3A%220%22%7D%7D"][vc_column][vc_column_text]Ingredients
- 6 eggs
- 230g sugar
- 100g rice oil
- zest of 1 lemon
- 10g cream of tartar
- 6g bicarbonate
- 170g rice milk
- 350g rice flour
- 100g potato starch
Brand: Bongiovanni Srl
Code: 30171
Categories : Potato Starch , Thickeners and Starches selection Montersino
Preparing the Chiffon Cake step by step
- The first step to prepare a delicious Chiffon Cake is to separate the egg whites from the yolks of the 6 eggs.
- Next, you need to whip the egg whites until stiff peaks form using a whisk for a few minutes.
- Now take the bowl with the yolks and add, while mixing with the blender, the lemon zest, the cream of tartar previously mixed with the bicarbonate, the potato starch, the rice flour, and the rice milk and oil.
- Once you have a very fluffy and homogeneous mixture, you need to fold in the whipped egg whites. It is important to remember that the two mixtures should be combined with a wooden spoon and not with the whisk, making concentric movements from the bottom to the top, in order to incorporate air.
Baking in the oven at 180° for about 40 minutes
The quantities are calculated for a bundt cake pan with a diameter of 28 cm. The pan should be non-stick but not greased. Additionally, to ensure optimal baking, we must preheat the oven to 180° and bake the Chiffon Cake for 40 minutes, during which we can check its doneness with a toothpick. Once baked, it is necessary to turn the pan upside down and let it cool completely. Then, remove your Chiffon Cake using a knife.[/vc_column_text][/vc_column][/vc_row][vc_row height="auto" css="%7B%22default%22%3A%7B%22background-color%22%3A%22%23f5f5f5%22%2C%22margin-top%22%3A%226px%22%2C%22margin-bottom%22%3A%226px%22%2C%22padding-top%22%3A%2218px%22%2C%22padding-bottom%22%3A%2218px%22%2C%22border-style%22%3A%22solid%22%2C%22border-left-width%22%3A%221px%22%2C%22border-top-width%22%3A%221px%22%2C%22border-bottom-width%22%3A%221px%22%2C%22border-right-width%22%3A%221px%22%2C%22border-color%22%3A%22_header_middle_text_hover%22%7D%7D"][vc_column width="1/4" css="%7B%22default%22%3A%7B%22background-color%22%3A%22%23f5f5f5%22%2C%22padding-left%22%3A%220%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%2C%22padding-right%22%3A%220%22%2C%22border-left-width%22%3A%221%22%2C%22border-top-width%22%3A%221%22%2C%22border-bottom-width%22%3A%221%22%2C%22border-right-width%22%3A%221%22%2C%22border-color%22%3A%22_header_middle_text_hover%22%7D%7D"][us_image image="14156" size="full" align="center" css="%7B%22default%22%3A%7B%22border-style%22%3A%22solid%22%2C%22border-left-width%22%3A%221%22%2C%22border-top-width%22%3A%221%22%2C%22border-bottom-width%22%3A%221%22%2C%22border-right-width%22%3A%221%22%2C%22border-color%22%3A%22%23333333%22%7D%7D"][/vc_column][vc_column width="3/4"][vc_column_text css="%7B%22default%22%3A%7B%22color%22%3A%22_header_middle_text_hover%22%2C%22font-family%22%3A%22Arial%2C%20Helvetica%2C%20sans-serif%22%2C%22font-weight%22%3A%22400%22%2C%22font-size%22%3A%2224px%22%2C%22margin-top%22%3A%220%22%2C%22margin-bottom%22%3A%220%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%7D%7D"]On Tibiona.it you can also find pastry equipment
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