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Salted Chiffon Cake Gluten-free
ingredients
servings
6
Egg, egg white
310 oz
Rice flour
140 oz
Yeast for bakery products
6 oz
Salt
1 pinch
Aubergine
20 oz
Dry tomatoes
5 unit
Pitted green olives
20 unit
Bicarbonate
1/4 teaspoon
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Salted Chiffon Cake Gluten-free
Salted Chiffon Cake Gluten-free
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Soft as a cloud and tasty to no end. This version of the savory and gluten-free Chiffon Cake will win over everyone!
preparation
step 1
Sift the flour and add baking powder and bicarbonate.
step 2
In another bowl whisk the egg whites until stiff. This step is essential for the success of the cake.
step 3
Add the whipped egg whites into the flour bowl and, with very delicate movements from the bottom to the top, make the mixture homogeneous. Take advantage of this step to add a pinch of salt.
step 4
Cut the ingredients chosen to enrich your Chiffon Cake into small pieces. In my case I chose dried tomatoes, fillet aubergines and olives.
step 5
Pour the egg whites and flour mixture into the Chiffon Cake mold and place the filling on top.
step 6
With a wooden toothpick or a specific toothpick, sink all the ingredients of the filling making, in the meantime, circular movements,
step 7
Once all is sunk, bake at 170 degrees for 35 minutes. Always check the progress of the cooking because each oven has its power.
step 8
Once cooked, take out the cake and put it to cool upside down. When it is completely cold, gently remove from the mold.
