Glutenfree chiffon cake !

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Glutenfree chiffon cake !


Cooking Time

Preparation Time :20 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 20 Min


Serves : 8
  • 5 nos large eggs

  • 115 gms rice flour

  • 46 gms corn flour/starch

  • 110 gms whole milk

  • 70 gms vegetable oil

  • 1/2 tsp salt

  • 1 tsp baking powder

  • 1 tsp vanilla beans paste

  • 100 gms sugar

  • 100 gms sugar(for the egg whites)


  • Lightly grease and line a spring form 8 inch pan with parchment or baking paper and keep ready.
  • To a bowl add Rice flour, corn flour, egg yolks, salt, baking powder, oil , milk, vanilla bean paste and sugar.
  • Whisk them well into smooth and lump free batter. Set it aside.
  • To a seperate bowl add the egg whites along with the remaining 100 grams of sugar and beat them to a semi stiff peak consistency.
  • In three additions add the beaten egg whites to yolks batter and using the cut fold technique mix well until incorporated.
  • *Cut and fold technique helps in blending whites with the batter without deflating them.
  • Pour the batter in to the prepared baking pan. Level the top and tap on hard surface a couple of times to release the air pockets created while mixing.
  • Bake this in a preheated oven at 160 degree celcius for 55 to 60 minutes.
  • Remove and cool the cake in the pan for ten minutes.
  • Later remove it on to a wire rack and allow it to cool completely before slicing.
  • Once cooled Slice and serve with a hot cup of beverage.
  • Spongy,Light and Gluten free chiffon cake is ready to enjoy.