Baking, Dessert, Gluten Free, Snacks
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Gluten Free Lemon and Poppy Seeds Chiffon Cake

Lemon and Poppy Seeds Chiffon Cake recipe

It is yet another week and I am sure you can’t wait for the weekend to come! Because I can’t! Not only can’t I wait to enjoy the warm sunny weather (fingers crossed), but also to share this week’s recipe with you – the fluffiest chiffon cake ever! I imagine us having a piece of this light and delicious cake with a cup of our favorite tea or coffee, sitting in the sun, enjoying the early coming spring! Couldn’t be better!

It is the most popular cake in my family, and everyone who has tasted this cake absolutely loves it as well.  I am so proud that even when I made this cake gluten free, its texture still remains light and fluffy and nobody believes me when I say: It is gluten free! Although, it is made normally with wheat flour, to be honest, the texture has hardly any difference in both versions, so it’s your call! Whichever version you make, I guarantee you that you will want to make it again, again and again!

I have made various version of this chiffon cake: the first one I made was a Matcha (Japanese green tea) cake; I tried also a banana one, both are delicious in their own right. But my newfound favorite is lemon and poppy seeds – so easy to make, and so delicious!


(makes one 21cm tube pan cake or 19cm loose bottom baking tin)

Originally inspired by the Green tea chiffon cake by Green Cilantro

Dry ingredients:

  • 60g Brown rice flour
  • 40g Potato starch
  • 1 tsp. arrowroot powder
  • (or 100g cake flour to replace the top three ingredients)
  • 1 tsp. baking powder
  • Pinch of salt

Wet ingredients:

  • 5 large egg yolks
  • 40g castor sugar
  • 75ml mix of lemon juice (50ml) and water (25ml)
  • 50ml vegetable oil
  • 1 level tbsp. poppy seeds

Egg white mixture:

  • 5 large egg white
  • 40g castor sugar
  • 1/8 tsp. cream of tartar (optional)

Icing sugar for garnish

In a medium bowl, combine brown rice flour, potato starch, baking powder, arrowroot powder and salt then set aside.

In a large mixing bowl, whisk the egg yolks with 3 separate additions of sugar until pale and sticky. Then slowly drizzle in the oil and whisk continuously until well combined, repeat with the lemon juice and water mixture. Add the poppy seeds to the wet ingredients.

Sieve the flour mixture into the wet ingredient, whisk until well combined. At this point, the batter will look a bit watery than the usual batter made with wheat flour, but don’t worry about it! It will work!

Pre-heat the oven on 170 degree Celsius. In a clean, dry mixing bowl, beat the egg white with 3 separate additions of sugar, then the cream of tartar, beat on high speed consistently until medium peaks (in between soft and stiff peaks) form, set aside.

Now fold in the beaten egg white into the batter in three additions, please take care not to over fold too much (to prevent creating more bubbles in the batter). Now pour the batter in a non-greased tube pan, then hit the pan against your kitchen worktop (I put a thick cloth where it will be hit to protect the worktop) for a minute, this is to dislodge any air bubbles in the batter.

Place the pan in the pre-heated oven, and bake for 40-45 minutes, or until the cake is golden brown and an inserted wooden skewer comes out clean. Remove the pan from the oven and immediately invert the pan on a cooling rack to prevent the cake collapsing.

When the cake is completely cool, use your clean hands to push the cake down gently on all sides and use your fingers to try to lift the cake up from the sides – but without pulling the cake out. Now invert the pan again carefully with a plate placed underneath, the cake should now slide down onto the plate.

Sieve the icing sugar on top of the cake and serve.

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