It is best to make this on a day with low humidity. Fresher eggs are best to use, otherwise the cake may “weep”.
Ingredients
- 1 1/3 c powdered sugar
- 1/2 c potato starch
- 1/4 c tapioca starch another name is tapioca flour
- 1/4 c white rice flour (very fine) or millet flour (sift before using)
- 1 tsp xanthan gum optional
- 1/4 tsp salt
- 12 large egg whites room temperature about 1 1/2 cups
- 1 1/2 tsp cream of tartar
- 2 tsp vanilla extract OR 1 tsp each of vanilla & almond extract
- 1 c granulated sugar
Servings: servings
Instructions
- Using a glass or metal mixing bowl, separate the eggs and let the whites sit in your mixing bowl while getting remaining ingredients ready.
- To ensure no yolks in whites, separate eggs using a small bowl for the whites and then add to measuring cup of whites.
- Preheat oven to 350F degrees.
- Sift together powdered sugar, potato starch, tapioca starch, rice flour, xanthan gum (if using) and salt in a medium sized bowl.
- In a large mixing bowl, beat together the egg whites, cream of tartar, and vanilla extract until foamy.
- Slowly add the granulated sugar, 1 or 2 tablespoons at a time, beating until stiff peaks form. Do not overbeat.
- Fold in the flour mixture about one-fourth at a time, making sure you scrape the bottom of the bowl when you fold.
- Do not mix, just gently fold until all the flour mixture is moistened.
- Spoon the mixture into an ungreased angel food cake pan (one without a nonstick coating) and smooth the top.
- Remove air pockets by gently cutting through the center of the batter with a thin metal spatula (icing spreader) or knife.
- Bake for 35 minutes, then check for doneness.
- A wooden skewer inserted in the center should come out dry.
- Cracks on top of the cake should be dry and top should spring back when touched.
- Turn the cake upside down and cool for at least an hour on the pan's "legs", or to let more air flow around cake, propped up on a bottle.
- When cool, run your metal spatula or a knife around the sides to loosen.
- Carefully run knife around bottom and remove cake to serving plate.
Recipe Notes
Recipe slightly adapted from http://glutenfreeeasily.com/angel-food-cake-gluten-free-homemaker
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