If you’re searching for a light, fluffy, gluten-free chocolate cake, look no further! Since whipped egg whites provide the structure for the cake, the lack of gluten is not noticeable. I can barely taste a difference from chocolate chiffon cake made with cake flour. If you want to get a little fancy, you can crumble a couple almond crackle cookies and sprinkle the bits over the top of the cake.
- Separate the eggs when cold, then allow the whites to come to room temperature before beating them.
- The gluten-free cake dries out fast compared to regular cake, so frost it as soon as it cools to seal in moisture. Then store it in an airtight container.
Chocolate Chiffon Cake
Inspired by Taste of Home
Yield: Two-layer 8″ cake
For the cake:
- 4 large eggs, separated
- 1/4 cup baking cocoa
- 1/4 cup+2 tablespoons boiling water
- 3/4 cup+2 tablespoons gluten-free OR cake flour
- 3/4 cup+2 tablespoons sugar (divided into 1/2 cup and 1/4 cup+2 tablespoons)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
For the whipped cream frosting:
- 2 cups heavy cream
- 4 tablespoons powdered sugar
For the filling:
- 1/3 cup marmalade
- After separating, let eggs stand at room temperature for 30 minutes.
- In a small bowl, stir together cocoa and water until smooth. Cool for 20 minutes.
- Preheat oven to 325°F and set aside an 8″ round baking pan with 3″ sides. If using gluten-free flour, line it with aluminum foil to make cake removal easier.
- In a large bowl, whisk together flour, 1/2 cup sugar, baking soda, and salt.
- In a small bowl, whisk together egg yolks, oil, and vanilla.
- Add egg yolk mixture and cocoa mixture to dry ingredients. Beat or stir vigorously until well blended.
- In another large bowl, using clean beaters, beat egg whites and cream of tartar on high speed until they form soft peaks.
- Gradually add 1/4 cup+2 tablespoons sugar and continue beating until stiff, glossy peaks form.
- Add a large scoop of the whipped egg whites to the yolk mixture and mix gently but thoroughly to lighten the batter.
- Add the remaining egg whites in 3 additions. Gently fold into the batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
- Gently scrape batter into pan and gently smooth top with a rubber spatula.
- Bake at 325°F for 25 minutes without opening the oven door during this time. Increase heat to 350°F and bake an additional 15 minutes. The cakes are done when a toothpick inserted in the center comes out clean, or when the surface springs back immediately after pressing on it with a finger.
- As soon as you remove cakes from oven, lay 2 thick wooden spoon handles (or chopsticks) across the top of each pan and place a shallow bowl upside down on top of the handles/chopsticks. Invert each arrangement and cool cakes completely upside down. This step is important, because otherwise the cakes will sink. It looks like this:
- Unmold cake carefully, because it is fragile, and slice in half horizontally.
- Using a mixer on medium speed, beat together heavy cream and powdered sugar until whipped cream holds stiff peaks.
- Scoop about 1 1/2 cups frosting into a small bowl, and fold in 1/3 cup marmalade to make the filling.
- Place one cake layer cut side down on a serving plate and spread with the filling. Top with the second layer cut side up.
- Frost first the sides and then the top of the cake with remaining whipped cream.
- Refrigerate the cake in an airtight container if you’re not serving it immediately.