Gluten-Free in Five Minutes by Roben Ryberg

Author:Roben Ryberg
Language: eng
Format: epub
Publisher: Da Capo Press
Published: 2011-05-30T16:00:00+00:00

Chiffon Cake

(brown rice flour) SERVES 1

A chiffon cake is spongy like an angel food cake or sponge cake, but richer

because fat is added. Like a sponge cake, it uses whole eggs. Really, it tastes

like a cross between a sponge cake and a traditional squishy cake!

1 egg

2 teaspoons brown rice flour

½ teaspoon baking powder

1 tablespoon sugar

1 teaspoon canola oil

3 drops vanilla

Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl1. In small bowl or cup, briefly beat egg until nearly uniform in color.

2. Add remaining ingredients and mix well to fully combine.

3. Spray 2-cup ramekin with nonstick cooking spray.

4. Pour batter into ramekin and tap base to level batter.

5. Microwave on high for 1 minute and 45 seconds. Cake will rise and then settle during baking.

6. Gently remove from dish and cool.

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