Orange Chiffon Cake with Orange Rum Sauce

Name: Orange Chiffon Cake with Orange Rum Sauce
Yield: makes 1 10-inch cake
Ingredients: 2 cups plus 1 tablespoon granulated sugar; 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk; 1 cup orange juice; 2 tablespoons orange zest; 3 tablespoons canola oil; 3 cups Basic Gluten-Free Flour Mix (page 19); 3/4 teaspoon xanthan gum; 4 teaspoons double-acting baking powder; 1/2 teaspoon salt; 1 recipe Orange Rum Sauce (recipe follows); 1/2 cup sugar; 2 tablespoons cornstarch; Pinch of salt; 1 cup orange juice; 1/4 cup amber rum; 1 tablespoon dairy-free, soy-free vegetable shortening; 1 teaspoon pure vanilla extract; (makes 1 1/3 cups)

December 9, 2011

This is a sophisticated cake that also gets “two thumbs up!” from my kids. I’ve been told it tastes like pound cake, but because it’s made with canola oil, not butter, it’s really a vegan chiffon cake. Chiffon cakes are very moist, and do not tend to harden or dry out as much as cakes made with butter or shortening, because the oil stays liquid, even at cooler temperatures. Chiffon cakes are traditionally served with flavorful sauces or other accompaniments, such as chocolate or fruit fillings.

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