Gluten-Free Rice Flour Chiffon Cake

June 5, 2026

This gluten-free rice flour chiffon cake is so light, soft, and super bouncy! It has a perfect structure that’s surprisingly stable. What I love about this recipe is that it uses only about 40% of the sugar and oil compared to a traditional chiffon cake, but it still comes out fluffy, moist, and full of flavor. Nothing feels missing.

Made with rice flour instead of wheat flour, it’s completely gluten-free and comes in at around 115 calories per slice if you cut it into 6. It can be guilty free dessert that makes you satisfied. Perfect for summer time!

💛 Ingredients

Cake

3 eggs, separated
25g granulated sugar
A few drops of lemon juice
60g milk
60g rice flour (add up to 10g more if the batter looks too liquid)
15g cornoil (or any neutral oil)
5g cornstarch (optional, it helps stabilize the meringue)

Optional Decoration

100g heavy cream
10g sugar
Blueberries, strawberries, or other fresh fruit
Cocoa powder or matcha powder for dusting

🥣 Tools you need

🍳 Step-by-step Instructions

1. Prepare the Egg Whites

Carefully separate the egg whites and yolks. Only a little amount of yolk in the whites can make the meringue difficult to whip.

Add all the sugar and a few drops of lemon juice to the egg whites. Place the bowl in the freezer until the mixture becomes slightly slushy around the edges.

Meanwhile, preheat the oven to 160°C for conventional oven or 145°C for fan-assisted oven.

2. Make the Egg Yolk Batter

Mix the egg yolks, milk, and cornoil until smooth.

Add 60g of rice flour in and mix until no lump. If the batter seems too runny, add up to 10g more rice flour.

3. Whip the Meringue

Take the egg whites from the freezer, beat the whites until stiff peaks form. For extra stability, add 5g cornstarch while whipping to help prevent the meringue from collapsing.

For even better results in a hot weather, whip the egg whites over an ice-water bath.

4. Fold the Batter

Fold one-third of the whipped egg whites into the yolk batter to lighten it.

Then pour the mixture back into the remaining meringue and gently fold until evenly combined.

Pour the batter into a 6-inch chiffon cake pan.

5. Bake

Bake at 160°C for about 50 minutes (top and bottom heat) or 145°C for about 60 minutes (fan-assisted)

Baking time and temperature may vary depending on your oven, so adjust as needed.

6. Cool

Once baked, remove the cake from the oven and immediately invert the pan upside down.

Let the cake cool completely before unmolding. Gently press around the edges with your hands to release the cake.

🧁 Optional Topping

Whip the heavy cream with sugar until it reaches a soft yogurt-like consistency.

Spread over the cooled cake and decorate with berries. Finish with a dusting of cocoa powder or matcha powder if desired.

❓ Frequently Asked Questions

Can I use another flour instead of rice flour?

Yes, but the texture will change. Rice flour gives the cake its bouncy texture and light crumb. You can partially replace it with oat flour, though the cake may become denser.

Why freeze the egg whites slightly before whipping?

Cold egg whites create a more stable meringue, especially in warm weather. The slightly slushy texture helps produce finer bubbles and improves the cake’s structure.

Can I skip lemon juice?

Yes. It’s optional. It only helps stabilize egg whites. You can also use cream of tartar or white vinegar.

Why add cornstarch to the meringue?

A small amount of cornstarch helps stabilize the whipped egg whites, making them less likely to collapse during folding and baking.

Why did my chiffon cake collapse?

Chiffon cakes usually collapse for a few common reasons. The meringue might have been under-whipped or over-whipped, which makes the structure unstable. It can also happen if the batter is overmixed during folding and loses too much air. Another common issue is underbaking, where the cake hasn’t set properly in the center. Finally, cooling it the wrong way — not turning it upside down right after baking which can cause it to sink as it cools.

Can I use this as a cream or birthday cake base?

Absolutely. This chiffon has enough structure and bounce to hold whipped cream and fruit fillings very well.

How do I know if I’ve reached stiff peaks?

Stiff peaks mean the meringue holds its shape firmly when you lift the whisk — the peak stands straight without drooping. If you turn the bowl upside down, it shouldn’t move.