Chiffon Cake -gluten free- with Magic Manna Flour Corn

Friends with celiac disease or otherwise unable to eat any gluten products will enjoy a delicious cake now and then. IMG_2836copyFor some keeping track of all ingredients is a paramount health concern. Carol Deppe, artisan corn breeder has introduced us to her versatile and flavorful Magic Manna flour corn. Wise in the ways of cooking for celiac disease she has developed the finest and most flavorful flour corn we’ve used baking.

Manna Flour CornChiffon cake made with Magic Manna Flour Corn flour is an authentic, no fussing cake with a simple substitution of this delectible corn flour for wheat flour. Baked in an angel food tin it produces a light  cake with a delightful aroma and flavor from the Magic Manna corn flour. Bob’s Red Mill also offers Corn flour for baking. It is widely available and can be found throughout the west and through the mail.

 This Chiffon cake has a fine texture and holds together perfectly when sliced. It is particularly convenient that home grown Magic Manna has soft kernels and can be ground in a coffee grinder, blender or a home style flour mill. Carol Deppe the breeder of this artisan flour corn recommends the “Whisper Mill”. After grinding freeze any extra corn flour in a well sealed heavy duty plastic bag to preserve quality and retain the savory aromatics.
The following recipe is an adaptation of the classic Williams-Sonoma Orange Chiffon Cake.
2 1/4 cups Corn Flour
1 1/2 cups sugar
1 Tbs. baking powder
1 tsp salt
1/2 cup seed or nut oil
6 whole eggs, separated,  plus 2 egg whites
2 Tablespoons finely grated orange zest
1/2 cup orange juice
1/4 cup water
1/2 teaspoon cream of tartar
Directions
Position a rack in the lower third of oven and preheat to 325 F.
Separate the eggs carefully as even a speck of yolk dropped in the whites will prevent them from fully expanding.
Mix Batter
Sift together the flour, sugar, baking powder and salt into bowl. Into a large bowl whisk to combine the oil, 6 egg yolks, orange zest, and water until well blended. Add flour mixture and set aside.
Beat the Egg Whites
In a bowl, using an electric mixer set on medium high speed, beat the 8 egg whites and the cream of tarter until soft peaks form. With a silicone or rubber spatula gently fold one-half the egg whites into the batter until almost blended. Second step, gently fold in the remaining egg whites with your spatula just until combined. Pour batter into an ungreased 10- inch tube or angel food cake pan. Using your spatula create a flat surface.
Bake the Cake
Bake approximately 50 to 60 minutes. Test with a toothpick inserted in the center to see it has no batter clinging to it when removed. If toothpick is dry, remove from oven and invert the cake onto a wire rack and let cool for one hour. When cooled run a thin-bladed knife around all edges of the pan including the center tube ind invert onto a serving plate. Serve as is, sprinkled with powdered sugar. Cut into wedges and serve. Leftover cake freezes well when wrapped in foil or plastic and will slice while still frozen.
Adapted from the Williams-Sonoma  Food Made Fast Series, by Lou Seibert Pappas.
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