Gluten free Chiffon cake

Yolk mixture

3 egg yolks

65ml water

50ml olive oil (not ex v)

Gluten free flour 75g

Meringue

3 egg whites

65g sugar

a pinch of salt

Preheat the oven to 170 degrees centigrade.

Combine all the ingredients of the yolk mixture in a bowl.

In another bowl, beat egg whites, sugar and salt till stiff peak forms.

Put one third of the meringue into the yolk mixture to loosen.

Then add the remainder of the meringue and combine taking care not to flatten the meringue.

Pour into the chiffon cake pan and bake for approximately 30 minutes or until the surface is light brown in colour and the mixture does not wobble.

Chiffon cake pan comes in two parts.  

You do not need grease or use baking paper for the mould. 

Cool completely in the tin upside down.

Use a thin plastic spatula or a thin bladed knife and run it around the pan and lift the cake out by grabbing the middle part.  Then run the blade under the cake and the middle part to release the cake.

You can decorate the cake just with icing sugar, drizzle melted chocolate or cover with whipped cream.

You can use the same recipe to bake a chiffon roll cake.

It would only take about 15 minutes in the oven.