Gluten Free Orange Chiffon Cake
1 1/3 c. rice flour
2/3 c potatoe starch
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. veg. oil
7 eggs, separated
3/4 c. orange juice
2 tsp. grated orange rind
1/2 tsp. cream of tartar
Sift the dry ingredients together in a mixing bowl.
Make a well in the dry ingredients and add in order:
oil, unbeaten egg yolks, orange juice + rind. Beat with a spoon until smooth.
In a lg. bowl beat together with electric mixer...egg whites and cream of tartar until they form stiff peaks. Pour the egg yolk mixture over the egg whites and gently fold in.
Pour batter into a lg. ungreased tube pan or a 9 x 13" pan.
tube pan bake 325' for 55 min. then raise temp. to 350' for 10-15 min.
oblong pan bake at 350' for 45-50 min.
Drizzle lightly with a mixture of powdered sugar, a bit of butter,+ some orange juice.
Or serve with whipped cream, regular frosting or, use for strawberry shortcake.
Pairs Well With
Nice and light + fluffy.