Angel Food Cake Gluten Free
My sister decided that she wanted angel food cake and my mother decided she wanted some creme brulee; one uses egg whites and the other uses yolks so i went searching for a recipe. I saw the other gf angel food recipes on recipezaar but was not satisfied with the list of ingredients; they use a flour mix that is all starch and several of the reviews mention that it deflates from the bottom up. I found this recipe by searching on google and made it instead. I was a little over zealous when mixing in the flour so my whites lost a little volume, but it did not affect the taste. The end result was a light and fluffy cake. It was the first time i had had angel food cake since going gluten-free and i was not disappointed. I made a strawberry trifle by breaking the cake into little chunks and layering them with lite whipped cream and strawberries. Edit: i have made this recipe 3 times now. To keep the whipped white mixture from deflating, i highly recommend not folding in the flour mixture by
Steps
Preheat oven to 325 degrees.
Separate egg whites into stainless steel bowl and let them come to room temperature.
In a separate medium bowl , sift flours , salt , xanthan gum , and 3 / 4 cup of sugar.
Beat the egg whites until foamy.
Add the cream of tartar.
Beat until the egg whites form soft peaks.
Beat in the other reserved 3 / 4 cup of sugar about 3 tablespoons at a time.
Beat until stiff peaks form.
Slowly fold in flour mixture about 1 / 4 cup at a time.
Once the flour mixture is combined , fold in vanilla.
Slowly pour the batter into a tube pan and spread evenly.
Run a knife through the cake to eliminate any large air bubbles.
Bake for 50-55 minutes until top is golden and sides begin to pull away.
Cool for 10 minutes.
Run a knife along the outer edge of the pan and pull out the insert to the tube pan.
Run a knife along the bottom of the insert and invert onto a cake plate.
Ingredients
millet flour, tapioca flour, rice flour, sweet rice flour, xanthan gum, egg whites, cream of tartar, salt, vanilla, granulated sugar