My favorite time of the year: summer. Well, right now its kinda that in between awkward period where you don't know whether it's spring or summer. Yes, I love this time of the year. Schools out so that means I have a lot more free time. More free time=more baking, and that's never a bad thing! Summer also means going to the pool, spending more time with friends and family, and spending a lot of days doing next to nothing. When I thing of summer, light airy angel food cake comes to mind. That is why I am giving you this recipe. It tastes so "normal" and you can't tell it's gluten free at all.
Gluten Free Angel Food Cake
10 large egg whites
3/4 cup + 1/2 cup sugar, divided
1/4 cup cornstarch
1/4 cup white rice flour
1/4 cup tapioca starch
1/4 potato starch
1-1/2 teaspoon cream of tartar
3/4 teaspoon salt
3/4 teaspoon vanilla
assorted fresh fruit, optional
strawberry sauce, optional
- Place egg whites in a large bowl, let stand for 30 minutes. Sift 3/4 cup sugar, cornstarch, rice flour, tapioca, and potato starch in a medium bowl.
- Add cream of tartar, salt, and vanilla to egg whites, beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in dry mixture, 1/2 cup at a time.
- Gently spoon into a 10 inch non-greased tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 350 for 45-50 minutes, or until lightly browned and entire top appears dry. Immediately invert pan, and cool completely for about 1 hour.
- Run a knife around the side and inner tube of the pan. Remove cake to a serving plate and top with desired top
Topping ideas-
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assorted fresh fruitpowdered sugarcool whipshaved coconutNotes: Make sure to cool for 1 hour. This step is very important because if you don't the top of the cake will become very sticky (personal experience).Source: Taste of Home
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