Gluten-Free Yellow Chiffon Cake

Ingredient U.S. Metric %
Rice flour 5 oz 125 g 50
Potato starch 3 oz 75 g 30
Tapioca flour 2 oz 50 g 20
Sugar 8 oz 200 g 80
Salt 0.25 oz 6 g 2.5
Xanthan gum 0.05 oz (½ tsp) 1.25 g 0.5
Baking powder 0.5 oz 12 g 5
Vegetable oil 5 oz 125 g 50
Egg yolks 5 oz 125 g 50
Water 7.5 oz 188 g 75
Vanilla extract 0.25 oz 6 g 2.5
Egg whites 10 oz 250 g 100
Sugar 5 oz 125 g 50
Cream of tartar 0.05 oz ( tsp) 1 g 0.5
Total weight: 3 lb 3 oz 1288 g 515%

Method

Procedure

Mixing

Chiffon method:

  1. Sift together the flours, sugar, salt, xanthan gum, and baking powder into the bowl of a mixer fitted with the paddle attachment.
  2. With the mixer running at second speed, gradually add the oil and then the egg yolks, water, and vanilla. Stop the machine several times during these additions to scrape down the bowl and mixer.
  3. Whip the egg whites until they form soft peaks. Add the sugar and cream of tartar in a stream and whip to firm, moist peaks.
  4. Fold the egg whites into the flour-liquid mixture.

Scaling and Baking

See the table.

Note: This formula is adapted from the formula.