Chiffon Cake with Strawberries and Cream

I’m a big fan of the recipes for gluten free baked goods that Elizabeth Barbone posts over at Serious Eats.  I don’t do much baking but when I saw her recipe for chiffon cake, I knew I had to try it.  The only change I made from her recipe is to add some King Arthur flour gluten free cake enhancer. Be sure to use excellent quality vanilla extract.

  • 1 quart strawberries
  • 2 tablespoons sugar
  • 2 tablespoons King Arthur Flour cake enhancer
  • 1 1/2 cups (10.25 ounces) granulated sugar
  • 1 1/4 cups (5 ounces) white rice flour
  • 1/2 cup (3 ounces) potato starch
  • 1/4 cup (1 ounce) tapioca starch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 7 large eggs, separated
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cream of tartar
  • lightly sweetened whip cream for serving
Hull and slice strawberries. Combine them with the 2 tablespoons sugar, mix, and refrigerate until ready to serve.
Preheat oven to 325°F. Whisk together the cake enhancer, granulated sugar, white rice flour, potato starch, tapioca starch, baking powder, salt, and xanthan gum in medium bowl. Set aside. In large mixing bowl, whisk together egg yolks, water, vegetable oil, and vanilla extract. Add whisked dry ingredients. Mix until thick batter is thick and smooth.
In another large bowl, combine egg whites and cream of tartar. Beat with electric mixer on high speed until medium peaks form. Add whipped egg whites, one quarter at a time, to batter. Fold, taking care not to deflate the batter, until no large lumps of egg whites remain.
Spoon batter into ungreased 10-inch tube (angel food) pan. Bake until cake is golden brown and springs back to the touch, about one hour. Remove from oven and immediately invert pan either onto legs that are on the pan or onto the neck of a beer or wine bottle. Allow cake to cool in the pan upside down.
To remove cake from pan, run a knife around the outside of the cake, between cake and pan bottom, and around the tube. Turn cake onto a serving plate. Store cake, covered, on the counter for up to four days.
Serve cake slices with a spoonful of strawberries and a dollop of whipped cream.

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