Recipe Menu
Picture of Gluten-Free Chiffon Cake Recipe
american lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3587 kcal 179 %
  • Fat 147 g 227 %
  • Saturated 19 g 94 %
  • Carbs 514 g 171 %
  • Fiber 5 g 21 %
  • Protein 53 g 106 %
  • Cholesterol 1302 mg 434 %
  • Sodium 2813 mg 117 %
  • Calcium 1237 mg 124 %
  • Magnesium 102 mg 24 %
  • Potassium 741 mg 16 %
  • Iron 9 mg 50 %
  • Zinc 6 mg 52 %
  • Phosphorus 2216 mg 317 %
  • Vitamin A 560 µg 62 %
  • Vitamin C 0 mg 0 %
  • Thiamin (B1) 0 mg 28 %
  • Riboflavin (B2) 2 mg 130 %
  • Niacin (B3) 4 mg 25 %
  • Vitamin B6 1 mg 93 %
  • Folate equivalent (total) 170 µg 43 %
  • Vitamin B12 3 µg 130 %
  • Vitamin D 7 µg 47 %
  • Vitamin E 28 mg 188 %
  • Vitamin K 1 µg 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Gluten-Free Chiffon Cake Recipe

Ingredients

  • 1 1/2 cups (10.25 ounces) granulated sugar
  • 1 1/4 cups (5 ounces) white rice flour
  • 1/2 cup (3 ounces) potato starch
  • 1/4 cup (1 ounce) tapioca starch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 7 large eggs, separated
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cream of tartar

Login or Join to leave a comment

Login Join

Discussion (0)