My oven temperature was too hot, the cake center collapsed a bit,
fortunately the cake turned out moist and fluffy (even after 4 days).
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
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.
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.
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