Angel Food Cake

If ever there were a cake that perfectly pairs with summer time berries it would definitely be the angel food cake.  We love the delicate, light-as-air texture which, makes it delicious simply on its own. Angel food cake might appear intimidating to make, but it is just a few simple steps.  Some helpful tips are to beat the egg whites until extremely firm, and fold them into the batter right away.  Invert the cake to cool completely before releasing from the pan.  Follow these tips and you'll be on your way to making a divine gluten-free angel food cake.

Gluten Free Angel Food Cake

Servings: 10-12

1/4 cup cornstarch

1/4 cup white rice flour

1/4 cup brown rice flour

2 Tablespoons potato starch (not potato flour)

2 Tablespoons tapioca starch (also known as tapioca flour)

{1 cup Yvette's gluten free flour blend can be substituted for the above 5 ingredients}

1 1/2 cups powdered sugar

1 teaspoon xanthan gum or substitute 2 Tablespoons ground white chia seeds

1 1/2 cups egg whites

1 1/2 teaspoon cream of tartar

1/4 teaspoon salt

1 cup granulated sugar

2 teaspoons almond extract

1. Preheat oven to 375 degrees F.

2. In a medium bowl, whisk together the cornstarch, white rice flour, brown rice flour, potato starch, tapioca starch (or substitute 1 cup of  Yvette's gluten free flour blend).  Add the powdered sugar and xanthan gum and whisk until combined.  Set aside.

3. In a large bowl, beat the egg whites, cream of tartar and salt with an electric mixer on medium speed until foamy, 1-2 minutes.  While beating the eggs, gradually add the granulated sugar until combined.  Increase the speed to high and continue to beat until the eggs hold stiff peaks.  Fold in the almond extract.

4. Gradually fold the flour mixture into the eggs just until all of the ingredients are combined.  

5. Scoop the batter into an ungreased 10-inch tube pan.  Use a small knife or spatula to cut through the batter to remove any large air bubbles.  Bake until the top is browned and a cake tester inserted comes out clean, about 25-30 minutes.

6. Remove from oven and immediately invert the pan onto the pan's raised legs until the cake is completely cool, about 1 hour.  

7. Gently slide a knife around the inside, of the pan and around the inside tube to release the cake.  Slide a knife under the cake to separate the cake from the removable pan bottom.