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Sunday, August 3, 2014

Angel Food Cake made Gluten free...



Hey everyone. I hope you are all enjoying your summer and taking advantage of all those delicious fresh fruits hitting all the farmers markets in your area. I myself love fresh peaches, strawberries and blueberries, and nothing goes as well with these fresh fruits as a light, fluffy Angle Food cake fresh from the oven!!!

Although this cake is made entirely from scratch and takes only a few minutes extra to make than a box mix, it is well worth the effort. You will definitely not be disappointed. My family didn't even know it was gluten free until I told them.

For starters you will need a old fashioned angel food cake pan. The first few times I made mine I used a dark Teflon coated pan and the cake browned a little too much for my liking, but when I used my old time pan it was light , moist and lightly browned. Most stores carry them, but if you can't find one check out your local thrift stores...

Give it a try and be sure to post a comment, or send me a pic of your results....


Gluten Free Angel Food Cake recipe:

1  1/2 cup egg whites at room temp..( I set mine out for about 1/2 hour ahead of time)
1  1/2 teaspoons cream of tarter
3/4 cup granulated sugar (will be added to flour mixture)
1/2 cup granulated sugar (used when beating egg whites)
1/4 cup cornstarch
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato STARCH
3/4 teaspoon salt
3/4 teaspoon vanilla extract
Assorted fresh fruit


Directions:

Place the egg whites in a large bowl and let sit at room temperature for about 1/2 hour. Sift the 3/4 cup sugar, cornstarch, all flours and potato starch and sift together twice. Set aside. Be sure not to add the cream of tarter to this mixture as it will make the cake dry....Been there, done it!!!

Now add the cream of tarter, the salt, and vanilla to the egg whites. Beat on MEDIUM speed until soft peaks form. Gradually add the 1/2 cup of granulated sugar to the beaten egg whites a little at a time, beating on HIGH until stiff peaks form.

Now add in the flour mixture about 1/2 cup at a time FOLDING it in with a whisk. This gives the best results as it helps keep the air in the beaten egg whites and insures a perfect rise to the cake.

Gently spoon the mixture into a UN-GREASED Angel Food cake pan. Cut through the batter with a knife to remove any large air bubbles. Bake the cake on the lowest rack level at 350 degrees for 40-45 minutes or until the top is lightly browned and appears dry.

I would not invert the cake to cool as most Angel Food cake recipes say to do, as both times I did the cake just plopped out of the pan onto my counter...It was just fine leaving it top side up until it cooled and then I removed it from the  pan and put inside my cake saver for storage. Make sure it is completely cool before covering.

This cake stays moist and fresh for about a week when covered. It is a monthly must have in my house! I hope you enjoy the recipe as much as we do, and will post and tell me how the recipe worked for you.

Until next time....Have a great Gluten free week!!!

Sharon

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