sweets

Lemon Chiffon Cake with Rice Flour

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Freshly squeezed lemon juice and zest make this chiffon cake particularly flavorful. The texture is very delicate and fluffy.

Tips:

  • The thickness of the batter can be adjusted by the amount of liquid (milk, fruit juice, etc.). Using a rubber spatula, scoop the batter. The ideal consistency is achieved when the batter is thick enough to hold without dripping. If too dense, add more liquid.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.

Yield:

Two 7 inch (17cm) chiffon cake or angel food cake pans

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Ingredients

For the batter

5 egg yolks

¼ cup (50g) sugar

⅓ cup (85ml) vegetable oil

¼-½ cup (50-100ml) lemon juice

¾ cup (135g) rice flour

3 tablespoons (20g) lemon zest (zest of one lemon)

For the meringue

6 egg whites

⅓ cup (60g) sugar

Directions

  1. Preheat the oven to 340°F (170°C). Wash the pans with soapy water to remove grease and dry completely. Chill egg whites in a clean and dry bowl.

  2. For the batter

    In a bowl, combine egg yolks, sugar, and vegetable oil. Add lemon juice and mix well.

  3. Add rice flour and stir with a rubber spatula. Add lemon zest.

  4. For the meringue

    Beat the egg whites with a hand mixer. Add sugar gradually in 3 separate portions. Beat until stiff peaks form.

  5. Fold 1/4 of the egg whites into the batter.

  6. Fold the remaining egg whites into the batter and combine gently with a rubber spatula, making sure not to deflate the egg whites.

  7. Pour the batter into the ungreased cake pans. Grease may cause the cake to collapse. Leave enough room to expand. Bake in the oven for 50 minutes.

  8. Invert the pan to cool. Remove the cake gently from the pan using a knife. Serve.

Note

  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.