Gluten Free Dairy Free Chocolate Chiffon Cake

Ingredients:

• 7 large eggs, separated while cold (at room temperature)
• 1/2 teaspoon cream of tartar
• 1-1/2 cups granulated sugar, divided
• 3/4 cup water
• 1/2 cup canola oil
• 1-3/4 cups Carla”s Gluten Free All-Purpose Flour Blend recipe*
• 1/4 teaspoon baking soda
• 1/3 cup gluten-free Dutch-processed cocoa powder (Rodelle)
• 3 teaspoons gluten free baking powder (Rumford)
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 recipe Gluten Free Dairy-Free Ganache/Frosting without refrigeration
• OR
• 1 recipe Dairy Chocolate Ganache
• 1 recipe Gluten Free Chocolate Dairy Whipped Cream (optional)

Instructions:

1. Preheat the oven to 325°F with a shelf at the very bottom of the oven.
2. In the bowl of your electric mixer, add the egg whites and cream of tartar. Beat on medium speed just until stiff but not dry.
3. Add 1/4 cup sugar and beat about 1 minute to break down most of the sugar. Scoop into another bowl; set aside.
4. To the original mixing bowl, add 1-1/4 cups sugar, egg yolks, water, and oil. Beat on medium speed until combined. Add the vanilla and mix until evenly distributed.
5. Sift the flour blend, cocoa powder, baking powder, baking soda, and salt together twice. Then, sift the flour blend a third time right on top of the wet mixture in the bowl. Mix on medium speed until thoroughly combined.
6. Fold one-third of the egg whites into the batter at a time, turning the bowl while folding until no white streaks remain before adding any more.
7. Spoon the batter into an ungreased 10-inch tube/angel food cake pan. Using a silicone spatula or spoon, swirl into the batter all the way around to remove any air pockets. Smooth out the top using a silicone or plastic spatula.

8. Bake on the lowest rack of the oven for 45 minutes or until the top springs back when lightly touched with your fingers.
9. Remove the pan from the oven and invert onto the neck of a bottle. Allow the cake to cool upside down in the pan for at least 1 hour 15 minutes prior to slicing.
10. Run a knife or offset frosting spatula around the sides the pan and around the center piece. If you have the type of pan that separates into two pieces, remove the cake using the center piece of the pan, which removes the sides. Transfer the cake to a platter.

11. Slice using a serrated knife and serve each piece topped with chocolate ganache and/or dairy chocolate whipped cream.

12. You can also slice off the top inch of the cake. Then dig out a tunnel, leaving 1-inch walls and fill the tunnel with chocolate ganache. Then, place the top of the cake back on.

Tips

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