Lemon Rice Chiffon Cake (GF)
1 cup plus 2 tbsp. Sugar, divided
5 large Fresh Egg Yolks, room temperature
¾ cup Cool Water
½ cup Corn Oil (or other flavorless vegetable oil)
1 1/3 cups White Rice Flour (2 cups if using Thai White Rice Flour)
2 tsp. Baking Powder
1 tsp. Salt
1 medium Lemon, zested
8 large Fresh Egg Whites, room temperature
½ tsp. Cream of Tartar
Using a mixer with a whisk attachment, combine sugar (minus ¼ cup for later), egg yolks, water, oil, rice flour, baking powder and salt. Whisk until well blended and then set aside. In a large bowl, beat egg whites and cream of tartar with whisk attachment on medium-high speed until mixture is creamy white and holds a soft shape. Slowly sprinkle remaining sugar beating on high speed until mixture is stiff but not dry. Sprinkle lemon zest on top of batter. Scrape ¼ of egg whites into batter and fold in with a rubber spatula. Fold in remaining egg whites. Scape finished batter into a 10-inch tube pan with removable bottom ungreased. Spread evenly and place in a pre-heated 325 degree oven for 50 to 55 minutes. Or until cake is golden brown and a toothpick inserted in center comes out clean. Set pan on a rack. While cake is still hot, slide a knife around the sides, pressing against the pan to avoid tearing cake. Leave cake in pan to cool. It will settle at least an inch. When cool, lift the tube to remove cake. Slide a knife under cake and around tube to release. Using 2 spatulas (one of either side) lift cake off pan and place on serving platter.
Note: Wrapped airtight at room temperature, cake will keep 3 days and in freezer for 3 months. If frozen, bring to room temperature before serving. Slice with a serrated knife.
Ideas for Future Efforts____________________________________________