It was time to try something completely new and different! I have never ever made a chiffon cake before. I’ll admit, I was slightly worried after how hard they made it sound on GBBO and particularly as it often featured in the final. Now this may not look like a showstopper, but it could easily get there with a bit of decoration. However it tastes DIVINE, sooo moist and rather unusual thanks to addition of a tiny hint of cinnamon.
I urge you to try it- it’s as easy as pie to make, so ignore what the GBBO tried to tell you!
Ingredients
- 2oz melted plain cooking chocolate (TBH I always use a supermarket basic range chocolate)
- 5oz caster sugar
- 5oz Gluten-Free Self-Raising Flour (I used Dove’s Farm)
- 1 tsp baking powder
- 1tsp Xanthan Gum
- 1 heaped tsp coffee granules (It’s helpful if you can grind this, I just pressed mine through the sieve)
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 3 eggs (separated)
- 3 tbsp Sunflower Oil
- 4 tbsp water
- 1 tsp vanilla extract (I use Nielson Massey as its taste & quality is so superior)
Method
- Melt the chocolate in a microwavable bowl (mine took approx 1 min, but do it in stages and stir in-between to ensure you don’t burn it, as it will depend on the wattage of your microwave).
- Sift the flour, baking powder, Xanthan Gum, cocoa, salt, sugar, coffee powder & cinnamon into a large bowl.
- Make a well in the middle (a little dip) and add the egg yolks, oil, water and vanilla
- Using a stand mixer (I have a Kenwood) or an electric hand mixer, start on minimum speed until the ingredients have combined. Then turn up to max and beat for 1 minute.
- Add the melted chocolate and mix until well combined on minimum speed.
- Take another large clean bowl (you will need to transfer your ingredients and wash your mixer bowl, if you don’t have a spare) and whisk the egg whites on maximum speed until they are stiff. (You know they are done when they stand in stiff peaks and you can upturn the bowl without them moving!) This takes a couple of minutes.
- I found it easiest to add the egg whites to the chocolate mixture which is currently very stiff. Be patient and use a spoon to fold in the egg whites. Try not to lose too much volume, as they are what’s going to add the air and leven your mix (cause it to rise).
- Once they are fully incorporated you shouldn’t really see any white and your chocolate mixture will be much looser.
- Pour your mix into a deep, 8 inch cake tin. Mine was loose bottomed which makes it easier to get out so I just lined the base. You can also cook this in a ring mould, like you’d use for a Bundt cake, but I don’t have one.
- Bake at 160 degrees C/ 325 degrees F for approx 1 hour, until a skewer inserted into the middle comes out clean. Allow the cake to cool in the tin before removing.
Frosting Ingredients
- 2oz unsalted butter, softened
- 4 oz icing sugar
- 1/2 tsp vanilla
- 1 tsp coffee granules, ground to a powder again
- 2 tsp cocoa
- 3 tsp hot water
Method
- Place all the ingredients, except the water into a large bowl
- Beat on minimum speed for approx 2 minutes, until well blended
- Gradually add the water and mix until it becomes spreadable
- Frost your cake!
I hope you enjoy this lovely recipe, please feel free to ask any questions, or share you bakes in the comments section 🙂
glutenfreeness 