I know it’s always scary to try a new recipe… Especially those pesky gluten free ones. Chances are, if you’ve tried baking gluten free, you know that texture and consistency play a huge role in the final product. I am here to tell you that much of gluten free baking is one big experiment. Documenting the successful experiments seems to be the real method to the madness! 🙂
After that little introduction I’ll get right down to the point: Here is a tried and true Angel food cake that your guests won’t even know is gluten free. Not only will they not know, they might even tell you that this is THE BEST angel food cake they’ve ever tasted! An added benefit of Angel Food is that it’s one of those desserts that falls under the “guilt-free enjoyment” spectrum… or at least more so!
Here’s what you’ll need:
1 2/3 C. egg whites (must be at room temperature)
1/2 C. Potato Starch (Make sure it’s not Potato Flour!)
1/2 C. Cornstarch
1 tsp. Xanthan Gum
3/4 C. White Sugar
1/2 tsp. Salt
1/2 tsp. Cream of Tartar
1 tsp. Vanilla Extract
1 tsp. Almond Extract
1 C. Sifted White Sugar (not powdered sugar)
Ok, now for the directions– follow closely:
Preheat oven to 350F. Bring egg whites to room temperature.
Sift together the potato starch, cornstarch, xanthan gum, and 3/4 C. of white sugar; set aside.
In a large mixer bowl: combine egg whites, salt, cream of tartar, vanilla and almond extracts. Beat on high speed until stiff and stand in soft peaks; This takes about 2- 3 minutes depending on your mixer. Sprinkle the 1 cup sifted white sugar in rapidly on medium speed, for about 1 minute or until the egg whites are stiff – stand in straight peaks and are glossy. Turn mixer to lowest speed and sprinkle in the sifted flour mixture for approximately 1 1/2 minutes
Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan, then spread gently to smoothen the top. Take long serrated knife and run it around the circle a few times to rid the batter of any air pockets.
Bake at 350°F for 75 minutes. Do not under bake, as it will sink on you after baking. It is better to over bake this cake than under bake. The top will be well browned.
Remove from oven and turn upside down on a sturdy bottle with a small enough neck that it fits through the center hole of the pan. Be very careful not to press on the bottom of the pan while doing this.
This cake rises quite high, but may fall a few inches in the oven shortly before the end of the bake cycle. Let cool completely before using or freezing.