Coffee Chiffon Cake #glutenfree #glutenfreebaking #glutenfreerecipe

Today we are revisiting the Chiffon Cake. This time we have substituted coffee for the Pandan to give you an exquisite fluffy coffee chiffon cake is perfect for your high tea. This gorgeous cake is beautifully light and perfect when served with clotted cream.

These are the quantities for a large tin( 24x11cm)

Ingredients:

10 Eggs

1 cup Sugar

2/3 cup Vegetable Oil

1/2 cup Evaporated Milk

11/3 cups gluten-free SR Flour

1 teaspoon Cream of Tartar

2 tablespoons Instant Coffee + 2 tablespoons Hot Water

Method:

** These cake pans are available from Asian Supermarkets. It is important that you do not use a non-stick pan as you want the cake to stay in the inverted tin until cool.

Separate the eggs.

Beat together the egg yolks and 1 cup sugar.

Add gluten-free flour, fold through.

Add oil and evaporated milk, fold till combined.

Beat the egg whites and cream of tartar until soft peaks form. Add 1/4 cup of sugar slowly, beating until firm peaks form

Gently fold the beaten egg whites into the batter mixture. If this is done to briskly the cake will not rise as much.

Place in cake tin (it is very important that the cake pan is not wet and not greased).

Bake at 180C for approx 45mins - DO NOT open the oven until the last 10minutes or the cake will sink.

It is also important to turn the cake over when it is removed from the oven. Leave it in the upturned pan until totally cooled before turning out. Turn over when cool and run a sharp knife around the outer and inner edge of the cake. Using the center pillar pull the cake out of the pan. 

Cut and serve! You can serve with clotted cream if you prefer!