I know….I know. All of my cakes with white frosting look the same don’t they? But this, …. this is Orange Chiffon Cake. Yes, Gluten Free Orange Chiffon Cake. This is a cake that has always been a family favorite for us. Once I went gluten free many years ago, I thought that would be the end to Orange Chiffon Cake. Well, life has just gotten better for us in these neck of the woods, and hopefully for all of you gluten free’ers too!
With my son’s recent birthday, I decided to scour the internet for a recipe which I have found here. There was a great round of applause at our dinner table this night believe you me.
I made a few changes to the recipe: instead of water I used fresh squeezed orange juice with the zest from one orange. We do not use white sugar in this household, so I substituted it with organic coconut sugar, and therefor changed the method. I also omitted the cream of tartar and reduced the salt, plus I accidentally reduced the baking powder and it came out great. This is one fabulous cake! Many thanks to Elizabeth Barbone for her inspiring recipe.
(By the way…I have a number of new fabulous gluten free recipes to test…we are entering our high, busy season now, so it may take me awhile…but promise they will be coming!)
1 1/2 cups organic coconut sugar
1 1/4 cups white rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1 tablespoon baking powder (I used 1 rounded tsp. of baking powder)
1/2 tsp. salt
1/2 tsp. xanthan gum
7 large organic eggs, separated
3/4 cup fresh squeezed orange juice
zest of one large orange
1/2 cup of grape seed oil
2 tsp. organic vanilla extract
Preheat the oven to 350 degrees.
In a mixing bowl, whisk together the white rice flour, potato starch, tapioca starch, baking powder, xanthan gum, and salt. In another large mixing bowl, add the egg yolks, sugar, vegetable oil, orange juice, orange zest, and vanilla whisking very well until incorporated. Add the dry ingredients to the wet, whisking well – the batter should be thick and smooth.
In another large bowl, whip the egg whites with a hand beater until stiff peaks form. Gently fold in the egg whites 1/4 amount at a time. Fold gently until fully combined.
Spoon the batter into an ungreased angel food cake pan spreading out evenly.
I placed the cake pan upside down onto a wine bottle to allow to cool for 1 hr 15 minutes, then take a knife to run along the outside edges of the pan and the tube to remove onto a platter.
4 cups icing sugar
1/2 cup of butter
3 1/2 Tblsp. thawed orange juice from concentrate
4 Tblsp. milk (I used rice/quinoa blend)
Add all of the ingredients to a large bowl, and mix with a hand mixer until soft and smooth. Ice the cake once cooled.
As you can see this cake was 1/2 devoured after dinner – so moist and flavorful. (the golden brown color of the cake comes from the Organic Coconut Sugar and orange juice)