Gluten Free Angel Food Cake
Delicious and tender Gluten Free Angel Food Cake
Equipment
- Stand Mixer or Hand Mixer With whisk attachment
- Angel Food Pan 1 10" pan or 2 7"pans
- Whisk
- Flour Sifter or fine mesh strainer
Ingredients
- 1/4 Cup Potato Starch
- 3/4 Cup White Rice Flour
- 3/4 Cup Superfine Sugar
- 1 1/2 Cups Egg Whites (9-11 large egg whites)
- 1 1/2 tsp Cream of Tartar
- 1/2 tsp Salt
- 2 tsp Vanilla Extract
- 1/4 tsp Almond Extract (Optional)
- 3/4 Cup +2 TBS Superfine Sugar
Instructions
- Preheat oven to 350°
- Place one 10" or 2 7" Angel Food Pans on a baking sheet and set aside for later. DO NOT GREASE OR OIL!
- Whisk and sift White Rice, Potato Starch, and 3/4 C. Sugar. Set aside.1/4 Cup Potato Starch, 3/4 Cup White Rice Flour, 3/4 Cup Superfine Sugar
- In a large grease free mixing bowl, beat together the Egg whites, Cream of Tartar, and Salt. Whisk until foamy1 1/2 Cups Egg Whites, 1 1/2 tsp Cream of Tartar, 1/2 tsp Salt
- Add the flavoring Extracts. Gradually increase the speed of the mixer and keep whisking until the egg whites have thickened and increased in volume.2 tsp Vanilla Extract, 1/4 tsp Almond Extract
- Add the 3/4 cup plus 2 TBS of Sugar gradually. Whisk until the meringue holds soft peaks.3/4 Cup +2 TBS Superfine Sugar
- When meringue reaches soft peaks add the Flour mix 1/4 cup at a time, mixing on low to incorporate fully.
- Do not over beat
- Spoon gently into the Angel Food Cake pan.
- For the 7" pans: Bake 30-35 minutes until golden brown and pulling away from the sides of the pan.
- For the 10" pan: Bake 40-50 minutes until golden brown and pulling away from the sides of the pan.
Notes
- When it is done baking: turn the cake pan upside down and let it cool for 2 hours
- Once cool: turn your cake back upright, run a thin knife or spatula along the inner and outer edges to loosen the cake from the pan.
- Remove the sidewalls from the angel food pan. Now you can gently turn the cake out of the pan and remove the parchment paper.