Lemon Rice Chiffon Cake (GF)
(10-12 servings)
Ingredients:
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
Directions:
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
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