Gluten Free Angel Food Cake

Ingredients:

• 12 egg whites
• 1/2 tsp. salt
• 1 1/2 tsp. cream of tartar
• 1 1/2 cups sugar, divided
• 1 cup sifted Gluten Free Flour (see recipe below)
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• 1/2 tsp. almond extract
• 1 tsp. vanilla extract

Directions:

1. Beat egg whites (at room temperature) and salt until foamy. Add cream of tartar; beat until soft peaks form. Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
2. Sift remaining 1/2 cup sugar and flour together. Gently fold into egg whites. Add flavorings. (Do not beat.)
3. Spoon the batter into an ungreased 10-inch tube pan. Bake at 375 degrees F for 30 to 35 minutes.
4. Invert cake and cool 1 hour or until completely cool. Remove cake from pan.

Gluten Free Flour

Ingredients:

• 2 cups rice flour
• 2 Tbsp. tapioca flour
• 1/4 cup corn starch
• 1 tsp. Xanthan Gum

Directions:

Blend ingredients together. Substitute for regular flour. NOTE: The original cake recipe calls for 1 cup sifted cake flour. I substituted the gluten free flour for the cake flour. This cake is delicious.

By littergitter from NC

littergitter
Silver Post Medal for All Time! 418 Posts

April 13, 20100 found this helpful

I saw on Thrifty Fun that you can freeze egg yolks so after making the cake, I put each yolk into a section of an ice tray and froze them. After frozen, I put them in a ziplock bag.

To test them for cooking, I took out 2 and placed them in the refrigerator the night before cooking breakfast the next morning so they could thaw. For breakfast, I mixed them with 3 eggs and scrambled them. They were very good. These yolks will not be wasted.

Also, this cake freezes well. I sliced it into individual servings and wrapped each piece in seram wrap, placed them in a zip lock bag and put it in the freezer. This keeps me from devouring half the cake in one day.