Orange Chiffon Cake

Orange Chiffon Cake

Source: Cheryl , The Food Allergy Kitchen

1 cup GF flour mix (I used Hagman's basic)
3/4 cup potato starch
1/2 cup cornstarch
2 1/2 tsp guar gum
1 1/2 cups sugar
1 Tbsp double-acting baking powder
1/2 tsp salt
1/2 cup oil
7 large egg yolks
3/4 cup fresh orange juice
2 Tbsp frshly grated orange zest
2 tsp vanilla
9 large egg whites
1 tsp cream of tartar

Sift together the flours, guar gum, 3/4 cup of the sugar, and remainder of dry ingredients. In another bowl, beat together the oil, egg yolks, orange juice, orange zest and vamilla. Then mix both the dry and wet ingredients together. In another mixing bowl, beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold stiff peaks.
Add the remaining 3/4 cup sugar gradually, and beat the whites until they hold stiff glossy peaks. Gently mix the beaten egg whites into the previous batter. Spoon into an ungreased 10-inch tube pan and bake in a preheated 325 oven for about 1 hour, or until tester comes out clean. Invert the pan over a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Let cool completely.






		gluten free recipe, celiac, celiac disease, wheat free,gfcf diet,food allergy network, Orange Chiffon Cake Source: Cheryl , The Food Allergy Kitchen 1 cup GF flour mix (I used Hagman's basic) 3/4 cup potato starch 1/2 cup cornstarch 2 1/2 tsp guar gum 1 1/2 cups sugar 1 Tbsp double-acting baking powder 1/2 tsp salt 1/2 cup oil 7 large egg yolks 3/4 cup fresh orange juice 2 Tbsp frshly grated orange zest 2 tsp vanilla 9 large egg whites 1 tsp cream of tartar Sift together the flours, guar gum, 3/4 cup of the sugar, and remainder of dry ingredients. In another bowl, beat together the oil, egg yolks, orange juice, orange zest and vamilla. Then mix both the dry and wet ingredients together. In another mixing bowl, beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold stiff peaks. Add the remaining 3/4 cup sugar gradually, and beat the whites until they hold stiff glossy peaks. Gently mix the beaten egg whites into the previous batter. Spoon into an ungreased 10-inch tube pan and bake in a preheated 325 oven for about 1 hour, or until tester comes out clean. Invert the pan over a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Let cool completely.



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