This cake is super easy and is light and delicious!  Served it last evening and everyone loved it and commented that you would never know it was gluten free.

Gluten Free 5 Minute Chiffon Cake

1/4 cup cornstarch
1/2 cup rice flour
1/4 cup sweet rice flour** see notes below
3/4 cup sugar
1 1/2 teaspoons baking powder
pinch of salt
4 large eggs, separated
1/4 cup oil (canola, or other vegetable oil)
1/4 cup cold water
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Method:
In large mixer bowl add the cornstarch, rice flour and sweet rice flour, sugar, baking powder and salt.  Mix until blended.    In small mixer bowl place the egg whites. Beat until frothy.  Add the cream of tartar and continue to mix egg whites until very stiff.  Make a well in center of flour mixture and add the yolks, water, oil and vanilla.  Mix until well blended.  Using a rubber spatula fold the stiffly beaten egg whites into the batter. Pour mixture into an un-greased tube pan.  Bake at 300* for 50 minutes.  Remove from oven and place upside down to cool.  Remove from pan.  Freezes well.

** If you do not have sweet rice flour substitute with rice flour