Gluten- and dairy-free lemon chiffon cake
Many think that gluten-free cakes can never match those made with wheat flour. Victoria’s guide to gluten-free baking is here to show that these cakes can be flavoursome and moist. Her guide includes a delicious recipe for a gluten and dairy-free lemon chiffon cake.
Ingredients
- 3 large eggs , separated
- 1/2 tsp white wine vinegar
- 110g of caster sugar, plus an extra 1 tbsp
- 1 pinch of salt
- 65ml of sunflower oil
- lemon , the zest of 4 and juice of 2
- 110g of rice flour
- 1/4 tsp bicarbonate of soda
- icing sugar, for dusting (optional)
Method
1
Preheat the oven to 180°C/gas mark 4 and grease (with oil if you are making this dairy free) and line a 7-inch deep round tin with baking parchment
2
Whisk the egg whites with a pinch of salt to soft peaks. Add the 1 tbsp. of caster sugar and whisk to stiff peaks, then whisk in the vinegar and set aside
3
Whisk the egg yolks, remaining caster sugar, oil, lemon zest and juice in a large bowl. Sift over the rice flour and bicarbonate of soda over the wet ingredients and mix in
4
Fold the egg whites into the lemon batter with a large metal spoon and pour the mixture into your prepared tin. Bake for 40 – 45 minutes or until an inserted skewer comes out clean
5
Leave to cool in its tin completely on top of a wire rack before turning out. Once completely cool, sift over a light dusting of icing sugar. This cake is also lovely sliced horizontally in half and filled with fresh, tangy lemon curd if you're not avoiding dairy in this instance
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Gluten- and dairy-free lemon chiffon cake
