A relative of angel food cake, chiffon cake is made richer with the inclusion of egg yolks along with the egg whites.
Ingredients: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
Instructions: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.
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
Just right for...:Elegant evenings, Crowds/parties, Spring favorites, Holiday Sweets & Treats, Easter Favorites
Top 8 allergens?:gluten-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free