Gluten-Free Swirl Chiffon Cake
7 eggs, separated
1/3 c baking cocoa
1/4 c boiling water
3 T plus 1 1/2 c sugar, divided
2 T plus 1/2 c safflower oil, divided
2 1/4 c brown rice flour
1 1/8 t guar gum
1 T baking powder
1 t salt
3/4 c water
1/2 t cream of tartar
2 t grated orange peel
Let eggs stand at room temperature for 30 min.
In a bowl whisk the cocoa, boiling water, 3 T sugar and 2 T oil until blended; cool and set aside.
In a large bowl, combine the flour, guar gum, baking powder, salt and remaining sugar. In another bowl, whisk the egg yolks, water and remaining oil. Add to dry ingredients; beat until well blended. In another bowl and with clean beaters, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange peel. Alternately spoon the batters into an ungreased 10 in. tube pan. Swirl with a knife. Bake at 325˚F for 70-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center of tube pan.
Remove cake to a serving plate.
We decorated ours with gluten free/dairy free frosting.
1/2 c palm oil shortening
4 c powdered sugar
1/4-3/8 c vanilla rice milk
Combine shortening and sugar in mixing bowl and beat until it resembles fine crumbs.
Gradually add milk and beat on high until smooth and fluffy.
Here is the same cake decorated differently below.
Doesn't it look pretty with the marbled effect?