Monday, June 29, 2015

Light Summer Dessert: Lemon Rice Chiffon Cake #glutenfree #jbfrecipes by @AliceMedrich

Lemon Rice Chiffon Cake
~gluten free~

recipe by Alice Medrich 
James Beard Foundation 
baking contest entry

Have you noticed that gluten free foods have been trending more and more popular even among those who do not have a medical need to avoid gluten? Last night our family enjoyed a light and flavorful gluten free Lemon Rice Chiffon Cake made with rice flour rather than wheat flour. The recipe is by Alice Medrich from her book Flavor Flours, which won James Beard's best book of the year in desserts. Visit James Beards' website for the recipe and information about the baking contest

I first heard of award-winning author Alice Medrich when my pastry chef friend Laura gave me one of her books - BitterSweet. Laura worked for Alice many years ago when she lived in Berkeley California. I worked with Laura long ago at Tavistock Country club here in Jersey. My how fast the years fly by! 

Below, you'll find my series of photos taken during preparation for the contest. The recipe by Alice is very straight forward and easy-to-follow.
Step 1 gather your ingredients
Step 2 Separate room temperature eggs
 Step 3 Combine the sugar, egg yolks, water, oil (I used canola), rice flour (I used Bob's Red Mill), baking powder and salt. Whisk together. It will make a light batter. Grate lemon zest on top of the batter. Follow the recipe.
Step 4 Beat egg whites and cream of tarter to soft peaks. Add remaining sugar and beat a little more to stiff but not dry peaks
Step 5 Fold whites into yolk batter and pour into 10-inch tube pan
Step 5 Bake 50 to 55 minutes or until golden and tests done with a cake tester. 
Follow Alice's directions to carefully slide a thin knife around the edge to free the sides. Cake will settle at least 1-inch just like she says. Let cake cool in the pan.
Step 6 remove cake from pan and transfer to serving plate. 

Decorate as desired. I sliced and grilled fresh pineapple to use as a garnish alongside whipped cream rosettes. The top of the pineapple was reserved. I cut the base to fit into the center hole of the cake.

Herbs shown: parsley flowers, thyme, red shiso perilla
Step 7 Stroll through your garden and select a few sprigs of fresh herbs and edible blooms. Rinse, air dry and position into the pineapple top to decorate.

GardenCuizine Nutrition Data Lemon Rice Chiffon Cake:  
consider this a dessert treat and enjoy 
1/12 of recipe: each slice approximately: 242 calories, 11g total fat: 1g saturated fat (compared to 6-12g saturated fat in a donut!), 31g carbohydrates (2 carb servings), 5g protein, Vitamin E 1.8mg (9% DV), Riboflavin 0.1mg (8% DV), 

Related Links
Recipe Lemon Rice Chiffon Cake
Flavor Flours 
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