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Angel Food Cake - Gluten Free |
 |
 |
|
| Stays soft
and fresh. Freezes well! |
10 inch tube pan
|
| 1 2/3 cup |
egg whites, room temperature |
| 1/2 cup |
potato starch |
| 1/2 cup + |
2tbsps.cornstarch |
|
| 3/4 cup |
granulated sugar |
|
| 1/2 tsp. |
salt |
|
| 1/2 tsp. |
cream of tartar |
|
| 1 tsp. |
vanilla extract |
|
|
| 1 tsp. |
almond extract (optional) |
|
|
| 1 cup |
granulated sugar, sifted |
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|
| Preheat oven to 375 degrees. |
|
|
| egg whites should sit out on
the counter until they are at room temperature. |
|
|
| Sift together, potato
starch, cornstarch and granulated sugar. Set aside. |
|
|
| In a large mixing bowl,
combine egg whites, salt, cream of tartar and extracts. |
|
|
| Beat on high speed with
electric mixer until stiff and stand in peaks. About |
| 1 1/2 to 2 minutes. Do
not over beat. Reduce the speed to med. high and |
|
|
| sprinkle in the 1 cup of sugar
(1 tablespoon at a time), for
about 1 minute. Turn mixer to lowest speed and |
|
|
| sprinkle in the sifted flour
and sugar mixture for about 1 1/2 minutes. |
|
|
| Using a rubber spatula,
carefully pour out the mixture into the ungreased |
|
|
| 10 tube pan. Bake 35
minutes at 375. Invert pan (hang on a narrow |
|
|
| jar) and let cool completely.
Note that it is better to slightly over bake |
| this cake than under bake.
It is a delicious soft, light angel food cake that |
| freezes very well and thaws
wonderfully. Great for for the whole family, |
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