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Orange Chiffon Cake with Orange Rum Sauce

07/01/2011

Belle

I made this cake for a friend’s birthday recently. It was such a hit with everyone at the party that I figured it worthy of the first Gluten-Free Recipe post on Scrambled Eggs. There is even an egg in it! 🙂

This recipe comes from the Allergen-Free Baker’s Handbook. So far this cookbook has been pretty good, although I have only baked a few items from it. I made a few small changes to this recipe: first I used a real egg instead of an egg replacer. I also used a spiced French liqueur in place of the rum. My version follows:

2 cups unbleached granulated sugar
1 large egg
1 cup fresh squeezed orange juice (make sure you strain out the pulp)
2 Tablespoons orange zest (some people buy a fancy zester. I’m cheap and just use the finest side of my cheese grater. Works like a charm, does not cost extra money!)
3 tablespoons canola oil
3 cups Gluten-Free mix (recipe follows or use a store-bought version)
3/4 teaspoon xanthan gum
4 teaspoons double-acting taking powder
1/2 teaspoon salt
1 recipe Orange Rum Sauce (follows)

1. Preheat the oven to 350. (In my experience, gluten-free baking REALLY requires a properly heated oven. Invest in a thermometer and wait till the oven reaches the ideal temperature before you start mixing the cake up.) Grease a Bundt pan and dust with a little flour mix, tapping out the extra.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of the sugar and egg . Beat on medium speed for about a minute.

3. Add the orange juice, orange zest and canola oil. Mix for about 1 minute more.

4. In a separate bowl, combine the four mix, xanthan gum, baking powder, and salt.

5. Sift the dry ingredients into the wet in three batches, mixing after each addition. Mix until smooth, about 1 minute.

6. Pour the batter into the pan.

7. Bake in the center of the oven for 40 minutes, or until a lovely golden brown on top, rotating the pan halfway through the cooking. Let cool in the pan for 5 minutes and then invert on a cooling rack. Let cool to room temperature. Place cake on a serving plate and poke about 24 holes into the cake and spoon about half the sauce over the tope and sides, being sure to drizzle it into the holes so it sinks in. Reserve the remaining sauce to serve the with cake. (I did not do this part. I thought the cake was plenty rich without additional sauce. I did, however, use the rest of the sauce on some non gluten-free pancakes!)

Orange Rum Sauce OR Orange French Spiced Liqueur Sauce:

1/2 cup sugar
2 teaspoons cornstarch
pinch of salt
1 cup fresh squeezed and strained OJ
1/3 cup of amber rum or French spiced liqueur
1 tablespoon diary-free, soy-free vegetable shortening (Or if you are not allergic to dairy, butter)
1 teaspoon pure vanilla extract (I omitted since I used the spiced liqueur

Whisk together the sugar, cornstarch and salt in a small saucepan. Whisk in the OJ and rum. Bring to a simmer, stirring constantly, until it thickens slightly, about 5 minutes. Remove from heat and stir in shortening/butter and vanilla (if using.)

DIY Basic Gluten-Free Mix

4 cups super fine brown rice flour
1 1/3 cups potato starch (NOT potato flour)
2/3 cups tapioca flour (also called tapioca starch)

Mix together and store in an air-tight container.

Note: when measuring flour do not scoop the flours with the cup. This will give you incorrect ratios. Instead spoon the flour into the measuring cup and level with a knife.

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