Gluten Free Vanilla Chiffon Cake
1-1/2 cups raw sugar
1-1/4 cups white rice flour
1/2 cup arrowroot powder
1/4 cup tapioca starch
1 tablespoon aluminum-free baking powder
1 teaspoon sea salt
1/2 teaspoon xanthan gum
7 large eggs (yolks and whites separated)
3/4 cup water
1/2 cup light oil (grapeseed, safflower, sunflower)
2 teaspoons pure vanilla extract
1/4 teaspoon cream of tartar
Preheat oven to 325 degrees and grease the bottom only of a large bundt pan (tube pan).
In a large mixing bowl, whisk together the raw sugar, white rice flour, arrowroot powder, tapioca starch, baking powder, sea salt, and xanthan gum until well combined. In a separate mixing bowl, whisk together the egg yolks, water, oil, and vanilla extract. Slowly add in the dry ingredient mixture into the bowl with the wet ingredient mixture and continue stirring until all ingredients are moistened and well blended. Batter should be thick and smooth.
Next, in a deep mixing bowl combine the egg whites and cream of tartar and beat on high speed until medium-stiff peaks form. Carefully fold in the stiffened egg white mixture into the bowl with the batter, a little at a time, taking care not to deflate the batter. Fold until egg white mixture is fully blended into batter.
Carefully spoon batter into your prepared bundt pan. Bake on center oven rack for 50-60 minutes, or until cake is golden brown and springs back to the touch. Toothpick should also come out clean from center. Remove cake from oven and immediately invert the pan either onto legs that are on the pan, or onto the neck of a beer or wine bottle. Allow cake to cool fully while in the pan upside down.
To remove cake from pan, carefully run a knife around the outside of the cake and around the inner pan tube. Turn cake onto a serving plate, slice and serve. Serve as-is, or with a dusting of powdered sugar, some fresh berries or fresh whipped cream.