My oven temperature was too hot, the cake center collapsed a bit,
fortunately the cake turned out moist and fluffy (even after 4 days).
Ingredients:
1 10”
tube pan
8 eggs separated
120 ml oil
160 ml milk
1 tsp vanilla
¼ tsp salt
1 tsp baking
powder
220 g sugar divided
110 g rice
flour* sifted
70 g butternut squash flour sifted
½ tsp cream
of tartar
Batter
1.
Combine:
egg yolks, milk, oil, ½ sugar, and vanilla in a mixing bowl--- stir
& mix thoroughly,
2.
Mix together:
rice flour, butternut flour, baking powder, and salt --- add dry
ingredients to yolk mixture.
3.
Set mixer speed at low then increase to medium
high --- whip until the batter is creamy smooth, set aside.
Meringue
1.
Combine: egg white, remaining sugar, and cream of
tartar --- stir to mix at low, then gradually increase speed to high, whip egg
white until glossy and stiff, do not overbeat.
2.
Fold meringue into the batter.
3.
Pour batter into ungreased tube pan.
4.
Bake at 325F for 40-45 minutes
Remove
the cake
Invert the tube pan to stand on its legs to cool off, or
insert a long neck bottle into the tube and let the pan hang upside down.
The cake is best when serve the next day.
About measurements in this cake
I
was converting a regular chiffon cake recipe into a gluten-free cake,
it is easier and more precise to measure in metric weight than in cups and spoons
because gluten-free flours have different densities than wheat flour.
* you can substitute the same amount of all purpose flour for rice flour, but the cake won't be gluten-free.
Visit Robin's Thursday Kitchen Cupboard for more cooking recipes and preserving ideas.
12 comments:
This sounds like a great recipe! I really need to grow some butternut squash next year. There are some many wonderful recipes for it.
Thanks for sharing!
We have lots of butternut squash in storage this year. We've been brainstorming, but never thought of making it into flower. Thanks for the new idea.
Awesome! I was hoping you would post a squash flour recipe this week! I really need to learn not to read these cooking/recipe posts late in the evening when dinner is a distant memory though... always makes me hungry.
I'm so impressed that it worked! Have you tried anything else with it? I'm thinking perhaps pakoras or fritters might be interesting. Could you taste the pumpkin?
Robin, Jody,
Thanks, making pumpkins flour free up some storage space for me, and I don't have to worry about spoilage.
kitsapFG,
I have the same problem, I'm trying very hard to kick the midnight snack habit.
Liz,
Yes, I can taste the pumpkin in the cake, glad the recipe worked out alright. This is the first time I use pumpkin flour, I'll have to make more flour to try other cooking recipes.
I think pumpkin flour can work in pakora and fritters, probably it's best to go easy first, just substitute part of the chickpea flour to see how the fritter comes out, my hunch is that the pakora/fritter will brown quickly or burn because of the sugar in the pumpkin flour.
Love recipes when the finished product taste better the next day. Your cake looks delicious. Congratulations on a successful conversion.
Norma,
Thank you, it was beginner's luck ;)
It sure looks like you do everything well Mac, i do not believe 'beginner's luck' ; )) Now i think i need a vita mix even though i have a hard time growing squash!
Julie,
Thanks, I'm flattered.
I thought squash grows well in HI, is it powdery mildew or bugs that stun the growth?
My mother used to make chiffon cake, this brings back so many memories!
diaryofatomato,
Chiffon cake is my go-to cake because it's easy and no frosting to deal with.
It's the melon fly, seems to be particularly bad in my area ; (
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