Delicate Gluten-Free Chiffon Cake
This Delicate Gluten-Free Chiffon Cake is an incredibly light and airy dessert that's perfect for any occasion. The cake's versatility allows it to be transformed into delicious trifles, rolled into elegant Swiss rolls, or even used as a delightful substitute for ladyfingers in your favorite tiramisu. With its subtly sweet flavor and soft texture, this cake can be paired with various toppings, including fresh fruits, whipped cream, and flavored jams, making it a delightful treat for your guests.
12
Servings
100
Calories
5
Ingredients
Ingredients
cornflour
3/4 cup
baking powder
1 teaspoon
eggs
3 (separated)
salt
1 pinch
sugar
1/2 cup
Instructions
1
Preheat your oven to 180 C (350 F) and grease two 20 cm (8 inch) sandwich pans.
2
In a mixing bowl, sift together the cornflour, baking powder, and salt to ensure a light and fluffy texture.
3
In a separate large bowl, beat the egg whites until they form stiff peaks, but are not overly dry.
4
Gradually beat in the egg yolks with the egg whites until fully combined.
5
Slowly add the sugar to the mixture, continuing to beat until the batter is thick and glossy, capable of forming a figure 8.
6
Gently fold in the sifted dry ingredients using a spatula, taking care not to deflate the batter.
7
Divide the batter evenly between the two prepared pans.
8
Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
9
Once baked, remove from pans and allow to cool on a wire rack.
10
When completely cool, place one layer on a plate and generously top with whipped cream and your favorite jam.
11
Carefully place the second layer on top and dust with icing sugar for a beautiful presentation.
Nutrition Information
0.33g
Fat
18.33g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
Is this chiffon cake gluten-free?
Yes, this Delicate Gluten-Free Chiffon Cake is specifically designed to be gluten-free by using cornflour.
What size pans should I use for this recipe?
You should use two 20 cm (8 inch) sandwich pans for this cake.
What is the recommended oven temperature?
The oven should be preheated to 180 C (350 F).
How many servings does this recipe provide?
This recipe yields approximately 12 servings.
What is the main flour substitute used?
The recipe uses 3/4 cup of cornflour as the base.
How many eggs are required for this cake?
You will need 3 eggs, which should be separated into whites and yolks.
How should I beat the egg whites?
Beat the egg whites until they form stiff peaks, but ensure they are not overly dry.
How do I know if the batter is the right consistency?
The batter is ready when it is thick and glossy and can form a figure 8 pattern.
How long does the cake need to bake?
The cake should bake for about 20 minutes in the preheated oven.
What is the best way to test if the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is finished baking.
Can this cake be used for other desserts?
Yes, it is very versatile and can be used for trifles, Swiss rolls, or as a substitute for ladyfingers in tiramisu.
What are the nutritional facts for one serving?
Each serving contains 100 calories, 0.33g of fat, 18.33g of carbohydrates, and 1.5g of protein.
Do I need to grease the pans?
Yes, you should grease the two 20 cm sandwich pans before pouring in the batter.
How should I combine the dry ingredients?
Sift together the cornflour, baking powder, and salt to ensure a light and fluffy texture.
What should I do after the cake has finished baking?
Remove the cakes from the pans and allow them to cool completely on a wire rack.
What is a recommended way to assemble the cake?
Place one layer on a plate, top with whipped cream and jam, then place the second layer on top.
How can I finish the cake for presentation?
Dust the top layer with icing sugar for a beautiful and elegant presentation.
Is there any salt in this recipe?
Yes, the recipe calls for one pinch of salt to be sifted with the dry ingredients.
What is the sugar content for the whole recipe?
The recipe requires 1/2 cup of sugar.
How do I incorporate the dry ingredients into the egg mixture?
Gently fold in the sifted dry ingredients using a spatula to avoid deflating the batter.
Can I use this recipe to make a Swiss roll?
Yes, this cake is light and flexible enough to be rolled into elegant Swiss rolls.
How many ingredients are in this recipe?
There are 5 main ingredients: cornflour, baking powder, eggs, salt, and sugar.
What is the texture of this chiffon cake?
The cake is described as incredibly light and airy with a soft texture.
Can I substitute ladyfingers with this cake?
Yes, it makes a delightful substitute for ladyfingers in tiramisu recipes.
Is there much fat in this cake?
No, it is very low in fat, with only 0.33g per serving.
What toppings are recommended?
Fresh fruits, whipped cream, and flavored jams are excellent toppings for this cake.
How much baking powder is needed?
The recipe calls for 1 teaspoon of baking powder.
How do I combine the egg yolks and whites?
Gradually beat the egg yolks into the stiffly beaten egg whites until they are fully combined.
What category does this recipe fall into?
This recipe is categorized as a Dessert.
Should the eggs be cold or room temperature?
While the recipe doesn't specify, separated eggs usually whip better when the whites are at room temperature.