Friday, December 7, 2012

Heavenly Gluten-Free Angel Food Cake

It was a good day when I was experimenting with the recipe in my cookbook for Angel Food Cake.  It came together the first time, which is rare when creating gluten-free recipes. :)   This was our daughter's request for her birthday.  I hope you enjoy it.

Angel Food Cake

1½ cups powdered sugar
½ cup brown rice flour
¼ cup potato starch
1 teaspoon xanthan gum
¼ cup tapioca flour
1½ cups egg whites (about 12 egg whites)
1½ teaspoons cream of tartar
1 cup sugar
1½ teaspoons vanilla
½ teaspoon almond extract
¼ teaspoon salt
whipping cream, with 3 tablespoons powdered sugar added

  1. Heat oven to 375°F. Mix powdered sugar (not granulated sugar), rice flour, potato starch, xanthan gum, and tapioca flour in a plastic storage bag or mixing bowl. Set aside.
  2. Beat egg whites and cream of tartar in a separate 3-quart bowl on medium speed until foamy. Beat in sugar on high speed, ⅛ cup at a time, adding vanilla, almond extract, and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not under beat.
  3. Sprinkle powdered sugar–flour mixture, ¼ cup at a time, over meringue, folding in with a rubber spatula until powdered sugar–flour mixture disappears. Spread batter into ungreased angel food cake pan. Cut gently through batter with knife.
  4. Bake until cracks on top of cake feel dry and top springs back when touched lightly, about 30 to 35 minutes. Invert pan on heatproof funnel (or a can of unopened food) until cool. Wash and slice strawberries.
  5. Whip the cream and add 3 tablespoons powdered sugar. Combine strawberries and whipped cream. Serve over cake.

Serves 6 to 8

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