Gluten-Free Chiffon Cake

Ingredients

• 1 1/2 cups granulated sugar
• 1 1/4 cups white rice flour
• 1/2 cup potato starch
• 1/4 cup 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

Directions

1. Place a rack in the center of the oven and heat it to 325 degrees F. In a medium bowl, whisk the granulated sugar, white rice flour, potato starch, tapioca starch, baking powder, salt, and xanthan gum, then put that bowl aside. In a large mixing bowl, whisk the egg yolks with the water, vegetable oil, and vanilla extract. Tip in the dry mixture and stir until the batter is thick and smooth.
2. Combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the whites hold medium peaks. Fold the whipped whites into the batter 1 quarter at a time, working carefully so you do not knock out all that lovely air, and continue just until there are no big clumps of egg white left.
3. Spoon the batter into an ungreased 10-inch tube, or angel food, pan. Bake until the cake is golden and bounces back when lightly pressed, about 1 hour. Take it out of the oven and right away turn the pan upside down, resting it on the pan’s legs or setting the center tube over the neck of a beer or wine bottle. Let the cake cool completely in the inverted pan.
4. To release the cake, slide a knife around the outer edge and around the center tube. Turn the cake out onto a serving plate. Keep the cake covered on the counter for up to 4 days.