Welcome spring with this light citrusy chiffon cake! Today my daughter and her children made this together with me for a birthday dinner.
This is my friend Judi's favorite birthday cake. In fact she told me her grandmother made it for her every year when she was young. She likes to eat gluten free, so she's made it that way for several years.
I like the refreshing orange taste. It's a nice light tasting cake.
This is my friend Judi's favorite birthday cake. In fact she told me her grandmother made it for her every year when she was young. She likes to eat gluten free, so she's made it that way for several years. I like the refreshing orange taste. It's a nice light tasting cake.
Judi's Gluten Free Orange Chiffon Cake
(1) 3/4 cup rice flour, 3/4 cup sorghum flour, and 3/4 cup tapioca flour (2 1/4 cups).
(2) Stir in 1 cup of white sugar.
(3) 3 1/2 t baking powder and 1 t salt.
2. Prepare eggs: Separate 5 eggs and put the yolks into a medium size bowl.
3. Prepare liquid ingredients - Put in a medium size bowl:
(1) 5 egg yolks
(2) 1/2 cup oil (Judi used 1/2 cup coconut oil)
(3) 1/2 cup freshly squeezed orange juice
(4) 1/4 cup water
(5) 3 T grated orange zest
4. Make a well in the dry ingredients: Then pour the liquid ingredients in and beat for 5 minutes with a mixer. (We used the mixer after we combined the ingredients.)
5. Whip up the egg whites: Whip the whites for a minute or two until peaks start to form. Then add 1/2 t of cream of tartar and then gradually tablespoon by tablespoon add 1/2 cup of sugar. Judi told me you should beat the egg whites until you can cut them in half with a knife and they stay divided, which takes about 5 minutes.
6. Combine ingredients: Pour the egg yolk/oil/orange juice mixture GRADUALLY over the egg whites and fold them in just until blended.
7. Bake: Pour into an ungreased 9 x 13 pan and bake at 350 for 45-55 minutes. Invert the pan to cool. Invert the pan over two glasses to cool.
If you use a bundt pan allow the cake to cool for an hour. Once cooled use a knife to work around the edge of the cake, then invert the cake on a wire rack. Use a platter to cover the cake and flip it upright onto the platter.
8. Glaze: Meanwhile mix 2 cups of confectioner's sugar and 3 T of orange juice together for a minute. Drizzle the glaze over the cake. Allow it to sit for 20 minutes before serving.
Breads:
Gluten free & Low-fat Banana Bread (From my daughter-in-law's family reunion cookbook)
Celebrate Fall With Gluten Free Pumpkin Bread (A friend's recipe)
Delicious Gluten Free Zucchini Bread (From my Heritage School Cookbook)
My Favorite Gluten Free Cranberry Nut Bread (From my daughter-in-law's family cookbook)
Cakes:
Gluten Free German Apple Cake (From my grandmother)
You Won't Believe It's Gluten Free Carrot Cake (From my daughter's husband's grandma)
Judi's Super Moist Gluten Free Chocolate Cake (From a church friend)
Judi's Gluten Free Orange Chiffon Cake (From a church friend)
Marilyn's Spectacular Gluten Free Oatmeal Cake (My mother-in-law's--she's a great cook!)
Delicious Gluten Free Rhubarb Cake (From my daughter-in-law's family reunion cookbook)
Grandma's Gluten Free Applesauce Cake (From my grandma)
Old Fashioned Gluten Free Banana Cake (From my grandma)
Rosie's Gluten Free Pineapple Upside Down Cake (From my daughter-in-law's family)
Cookies:
Gluten Free Cowboy Oatmeal Cookies (From my Heritage School Cookbook)
Mom's Go To For Gluten Free Peanut Butter Cookies (From my Heritage School Cookbook)
The Best Gluten Free Recipe for Snickerdoodles (From my Heritage School Cookbook)
Gluten Free Rocky Road Brownies (From a church friend)
Mark's Famous Chocolate Chip Cookies - Made Gluten Free! (From my daughter-in-law's family reunion cookbook)
Judi's Gluten Free Oatmeal Craisin & Coconut Cookies (From a church friend)
Cornbread & Rolls:
Beth's Amazing Gluten Free Cornbread (From my Heritage School Cookbook)
Crisps & Pies:
Lena's Rhubarb Crunch (A crisp with a gluten free top and bottom crust!) (My daughter-in-law's mother. She's an amazing cook, which I think most of us moms become after a few years!)
Delicious Gluten Free Apple Crisp (From my Heritage School Cookbook)
Ginger's Outrageous Apple Pie (From a church friend)
The BEST Lemon Meringue Pie with Mrs. Lauralicious Gluten Free Pie Crust (Internet)
Desserts with Fruit:
Sensational Gluten Free Strawberry Shortcake (From the back of Costco's organic sugar)
Terrific Gluten Free Strawberry & Peach Trifle (Modified from an Internet search)
My Favorite Gluten Free Strawberry Cheesecake (From my Heritage School Cookbook)
Just Like Grandma's (But Only Gluten Free) Blueberry Cobbler (My husband's grandma)
My Favorite Gluten Free Strawberry Cheesecake (From my Heritage School Cookbook)
Just Like Grandma's (But Only Gluten Free) Blueberry Cobbler (My husband's grandma)
Holiday Cookies & Baking:
Old Fashioned Gluten Free Pumpkin Cookies (Modified from back of the Libby's can)
Incredible Gluten Free Gingerbread Cookies (From my Heritage School Cookbook)
My Grandkids Favorite Gluten Free Peppermint Sugar Cookies (From Syre School Cookbook)
Our Favorite Pumpkin Pie (Modified from back of Libby's pumpkin can)
Perfect Gluten Free Pumpkin Cheesecake (From back of cream cheese box)
Gluten Free Polish Fruitcake (Modified from Internet search)
Old Fashioned Gluten Free Gingerbread Cake (From my Heritage School Cookbook)
Muffins:
Gluten Free Tremendous Pumpkin Muffins (From my Heritage School Cookbook)
Bursting with Blueberries Gluten Free Muffins (From my Heritage School Cookbook)
Toni's Outrageous Gluten Free Corn Muffins (From back of a Bob's Red Mill package)
Sassy Gluten Free Apple Cinnamon Muffins (From my Heritage School Cookbook)
Puddings & Ice Cream:
Tangy Lemon Pudding (From Internet search)
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