Gluten-Free Chiffon Cake:

You might be pondering whether this cake indeed is a sponge cake? the answer is no. Although they might use similar ingredient this cake has a hole in the middle. You’re baking pan for this cake is also different from that of a sponge cake. To bake this easy cake you will need the following ingredients:
5 Eggs
115 gram Rice Flour
46 gram/ Corn Flour / Corn Starch
110 gr./ml. Whole Milk
70 gr./ml. Vegetable Oil
1/2 tsp. Salt
1 tsp. Baking Powder
1 tsp. Vanilla Essence
100 gr. Fine Sugar
100 gr. Fine Sugar
Preheat your oven to 165 degrees Celsius
In a bowl mix together the rice flow with cornflower, egg yolks, milk, vegetable oil, salt, baking powder and vanilla essence and whisk together.
When you have a good running mixture add the fine sugar to the mixture and continue whisking the mixture.
Beat 5 eggs whites with you electric whisker until it is white and full of air. While whisking add 100 grams of fine sugar with the egg whites. Remember to not add the sugar all at once but instead little by little. The beating process might take around 2 to 3 minutes depending.
Fold the egg white mixture with your other ingredients. Add the eggs whites gradually as you want to keep as much of the air in the mixture. It is best to make use of a hand whisk.
Put the mixture in a pan around 23cm in size. It is ideal if you can fill up 60% of the pan. If you fill up more than 60% your cake might overflow as it will rise too high, thus overflowing the baking pan. Make sure the mixture is spread out as evenly as you possibly can.
Bake the mixture at 160 degrees Celsius for around 50 to 55 minutes. Depending on your oven it may take a little bit longer or faster.
Let your cake cool down properly before you attempt to remove it from the baking pan. You can move a knife around the edges of the cake to loosen it. The cake will be easily removable when its cold and you can eat it right away. It might look very similar to bread and if you want to uniquely distinguish the cake you may add some frosting to it.
The biggest difference between this cake and a sponge cake is the whipped eggs that are added here. Furthermore, you will also have to add eggs and butter to this cake that attributes to its richness and delicious taste. Generally speaking, this cake is light in but its textures are similar to that of sponge cake. Whether you want to bake it for a birthday party or just to enjoy for the family at home this cake is ideal for most occasions. You won’t need anything fancy and the fact that this cake is gluten free makes it ideal for people that suffer from coeliac disease.