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The California Table

California Cuisine with a Coastal Vibe

September 7, 2012 By Lisa Dearen 4 Comments

Gluten-free Chiffon Cake


I’m convinced I lack the gene responsible for allowing one to successfully beat egg whites into a frenzy. Today was the second time in as many months that I dutifully watched Julia Child whip egg whites into peaks. I refused to move my eyes for even a moment, barely allowing myself the right to blink in case I missed the key, crucial moment when the whites went from soft to medium, peak-wise. Julia is effortless. My attempts require much effort. In short, I need to practice.

My practice today came in the form of a gluten-free chiffon cake, this week’s Tuesday’s with Dorie recipe that you can find at The Double Trouble Kitchen and Little French Bakery, our hosts for this challenge. I read through the recipe a few times and didn’t really know where to begin in terms of substituting gluten-free flours. This week’s recipe also involves a layer of oats and gluten-free or otherwise, oats are not my friend. Plus, the recipe’s headnote spoke of the cake’s gossamer lightness; oats weigh me down. Hoping Julia would appreciate my research, I turned to the Internet and found this recipe for a gluten-free chiffon cake.

Created by one of my favorite gluten-free bakers, Elizabeth Barbone, this recipe from Serious Eats includes white rice flour, potato starch and tapioca starch. She also wants bakers to use a tube pan. A tube pan?

Oh dear. After texting a few friends I found what I think is a bundt pan. I also had to borrow cream of tartar from a friend. My pantry disappointed in both the white rice flour and the vanilla extract department – I had to substitute sweet rice flour and lemon extract.

Which was fine by me. The cake, as you can see, turned out beautifully. Fluffy, light and the lemon extract turned out to be a perfect complement to the macerated strawberries.

I think I’m starting to get the hang of this gluten-free baking thing. My little bakers agreed too – the peanut gallery came back with these comments:

  • Wow!
  • I love this cake so much I’m going to marry it!
  • This is so good with strawberries!

Baking with Julia: Bake along with us! Learn more at Tuesdays with Dorie, and pick up a copy of Baking with Julia.

Filed Under: Desserts

Reader Interactions

Comments

  1. Merle says

    September 10, 2012 at 8:44 PM

    This cake looks beautiful and delicious as well!

    Reply
  2. Cher says

    September 14, 2012 at 4:24 PM

    Sounds like you had a major hit on your hand.
    Beautiful job!

    Reply

Trackbacks

  1. How to Bake Gluten-Free Cakes with Kids says:
    September 12, 2012 at 1:17 PM

    […] On the SideA Baking LifeAlexandra's KitchenCannelle et VanilleClockwork LemonEat, Live, RunFood & CookFood WanderingsGluten-Free Girl & The ChefGluten-free GoddessGluten-free on A ShoestringGourmande in the KitchenHoney & JamJersey Girl CooksLa Tartine GourmandeLemons & AnchoviesLove & LemonsLove & Olive OilMowieliciousMy New RootsNot Without SaltSprouted KitchenTarteletteThe Kosher SpoonThe Urban BakerZest Bakery TWD: Gluten-free Chiffon Cake […]

    Reply
  2. How to Bake Gluten-Free Cakes with Kids says:
    June 1, 2022 at 4:13 PM

    […] Last week I baked a gluten-free lemon chiffon cake for the Baking with Julia challenge. Turns out, this is a great recipe to bake with kids. […]

    Reply

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