egg yolks, milk, oil, ½ sugar, and vanilla in a mixing bowl--- stir
& mix thoroughly,
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
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
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.
There are seventeen butternut squashes steering at me in the storage room and I'm itching to experiment with something new. Lately some of my friends are using
winter squash flour to bake delicious chiffon cakes and breads, they purchased
organic squash flour from an oversea specialty farmer, I'm not aware
of any source for such product here in the states. Generally I'm not a sweets person,
most bakery items don't appeal to me, but those cakes and breads made
with squash flour got my attention, I just have to grind my own flour
and try to bake with it.
It's pretty easy to make the flour: shred the squash, dehydrate, and then grind.
squash flour is high in sugar content, it will cake up and becomes
lumpy over time, it's best to use the flour within 6 months or keep in
Dehydrated squash ground into flour for use in baking.
I use a VitaMix blender (dry grain blade) to do the job.
Two small squash yielded 6 oz (~180g) of flour, I'll make more if my cake turns out as expected.
The dehydrator was set at 145F for overnight drying.