Monday, March 16, 2015

Gluten-free Buckwheat Chiffon cake

I found nice fluffy gluten free cake recipe.

I have tried some gluten free cake recipes. But they were dense and crumbly, never fluffy. 

For making fluffy chiffon cake, you need to beat egg white until stiff. I used my Kitchen-aid stand mixer. 

And fold the beaten white eggs into the batter gently before bake .

We, Japanese, commonly eat buckwheat noodle, called, Soba.
Soba is not 100% buckwheat flour made. It contains 20 - 30% of wheat flour. Gluten makes tough and chewy texture for noodles.

Buckwheat flour contains more nutrition than wheat flour. So this recipe is gluten-free and more healthier than other cakes.

I put coconuts sugar into the cakes. It became nice brown color.

Gluten-free Buckwheat Chiffon cake
(make 20cm chiffon cake tin)

120g Buckwheat flour
100g Coconuts sugar
70cc Milk (room temperature)
6 Egg white
6 Egg yolk
1 table spoon of Lemon  zest
Pinch of salt

1, Shift buck wheat flour and pinch of salt together.
Spray oil on the cake tin.
Preheat oven at 170℃.

2, In a large bowl, beat egg yolks and half amount of coconuts sugar. Add oil over 4-5 times.Stire well each time.  Mix well until oil combined and becomes creamy.

3. Add shifted buckwheat flour over 3 times. Stir it each time gently with the Spatula. Add milk and combine well.

4. In another large bowl, beat egg white and coconuts sugar with the electric hand mixer or using stand mixer whisk attachment. Make stiff egg white. Add lemon zest in the end, mix well.

5, Add egg white mixture into egg yolk mixture over 3 times.  Stir it with the spatula gently each time. Don't over mix, but it need to be combined.

6, Pour it over into the cake tin.

7, Bake it at 170℃ for 30 - 35 minutes. Poke the cake with the stick, check it cooked or not.

8, Cool it down. Set the cake tin up side-down on the glass or bowl. It avoid shrinking down. Once it get cool down, take the cake out from the tin.

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