Monday, November 12, 2012

GLUTEN-FREE ANGEL FOOD CAKE

1 1/2 cups egg whites (about 10 eggs)
3/4 cup + 1/2 cup sugar, divided
1/4 cup cornstarch
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1 1/2 tsp cream of tartar
3/4 tsp salt
3/4 tsp vanilla extract
Assorted fresh berries for garnish, if desired

Place egg whites in a large mixer bowl and let stand at room temperature for half an hour.

Sift the 3/4 cup of sugar, cornstarch, rice flour, tapoica flour, and potato starch together twice; set aside.

Add the cream of tartar, salt, and vanilla to the egg whites and beat on medium speed until soft peaks form.  Gradually add the half cup of sugar, only a couple of spoonfuls at a time, beating on high speed until stiff peaks form.  Gradually fold in the flour mixture, approximately a half cup at a time.

Gently spoon the batter into an ungreased 10-inch tube pan; cut through the batter with a knife to remove any air pockets.  Bake on the lowest oven rack at 350 degrees for 45 to 50 minutes or until lightly browned and the entire top appears dry.  Immediately invert pan; cool completely.  It will take around an hour to cool.

To remove from pan, run a knife around the side and center of the pan to loosen.  Remove cake to serving plate and top with the fresh fruit if desired.  Also good with a chocolate sauce, etc.

This is an old Healthy Cooking Taste of Home Recipe

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