Chiffon Cake reWANPHed
An update to the 2010 chiffon cake: rice flour and rice oil, a batter prepared in three bowls, and cooling upside down in a tube pan.
Method
Prepare three bowls. In the first, combine the rice flour, sugar, baking powder and salt. If using the alternative leavening, mix the cream of tartar and baking soda with the dry ingredients instead.
In the second bowl, beat the egg whites to very stiff peaks; half a teaspoon of cream of tartar can help stabilise them.
In the third, whisk the yolks while slowly pouring in the water and rice oil. Add the dry ingredients, mix, then gently fold in the egg whites to retain as much air as possible.
Pour into the footed tube pan, oiled and floured as specified in the original recipe. Bake at 170 °C (340 °F) for about 50 minutes.
Cool the cake upside down on the feet of the pan so it does not collapse. Once cold, release it with a small knife.
About this recipe
The footed tube pan lets the chiffon cake cool upside down. This is the author’s updated 2021 recipe.
Decoration
Icing sugar; plain or flavoured whipped cream; or Italian meringue. The smaller version shown in the photographs uses about two-thirds of the quantities and an Italian meringue flavoured with freeze-dried raspberry powder.
The cake itself is lactose-free; a whipped-cream topping is only lactose-free if made with lactose-free cream.
Original article: wanph.blogspot.com