Gluten-free chocolate chiffon cake 朱古力雪芳蛋糕

Good news for those who cannot eat gluten! A chiffon cake for you!


This version of chiffon cake is made of glutinous rice flour and rice flour. Due to the nature of rice texture, the cake turn out to be very soufflé-like: light, fluffy and almost melt in your mouth.


Recently I am once again to love the classic chocolate + orange combo, and so I paired the cake with the candied orange peel. This is a holiday/thank you gift for the creative director in my office. From what I can recall, this combination seems to be widely acceptable for most guys, yeah, even the manly men ;p

Gluten-free chocolate chiffon cake

Three 4" round tube cake

Egg yolk // 3
Rice flour // 40g
Glutinous rice flour // 10g
Water // 20g
Oil // 15g
Cocoa powder // 2 tbps
Vanilla extract // 1 tsp
Egg white // 4
Sugar // 40g
Lemon juice // 1 tsp
Salt // 1/4 tsp

1. Combine and sift both rice flour. Separate the eggs and place the whites in one bowl and the yolks in another.

2. Whisk yolks in a large bowl until light in color, add in oil, then milk and vanilla extract. Add in flour in a few additions, beat until smooth.

3. In a separate bowl, with the whisk, beat the egg whites until foamy. Add in lemon juice and salt and continue to beat until soft peaks form. Gradually beat in the sugar(one tbps at a time) and beat until stiff peaks form.

4. With a large rubber spatula or wire whisk, gently fold the egg whites into the yolk batter just until blended (Do not over fold or else the batter will deflate).

5. Pour the batter into the ungreased tube pan and bake at 325F for 25 minutes , or until a inserted wooden skewer comes out clean. (When lightly pressed the cake will spring back).

6. Immediately remove the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan.

: notes :
1. Try substitute part of the rice flour with almond flour or other nut flour. It adds flavour to the cake too!