Chiffon Cake

Chiffon Cake

(brown rice flour) SERVES 1


A chiffon cake is spongy like an angel food cake or sponge cake, but richer
because fat is added. Like a sponge cake, it uses whole eggs. Really, it tastes
like a cross between a sponge cake and a traditional squishy cake!
1 egg
2 teaspoons brown rice flour
½ teaspoon baking powder
1 tablespoon sugar
1 teaspoon canola oil
3 drops vanilla


Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until nearly uniform in color.
2. Add remaining ingredients and mix well to fully combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 1 minute and 45 seconds. Cake will rise and then settle during baking.
6. Gently remove from dish and cool.