Gluten-Free Angel Food Cake
From the kitchen of VanderMayGreen
Slice and serve with whipped cream and berries or use in other recipes that call for angel food cake.
80 grams cornstrach
80 grams potato starch flour
1 tsp. guar gum
3/4 cup sugar
1/2 tsp. salt
1 T. water
1-3/4 cup egg whites
1 tsp. cream of Tarter
1 tsp. almond extract
1/3 cup sugar
Sift together and set aside: cornstarch, potato starch flour, guar gum, 3/4 cup sugar, and salt.
In large mixing bowl combine egg whites, water, cream of Tarter and almond extract. Whip with electric mixer until frothy, while whipping, slowly add in the 1/3 cup sugar. Continue to whip until stiff peaks form. Fold in flour mixture. Pour into angel food pan, cut through mixture with a knife to remove air bubbles.
Bake in a preheated 350 degree oven with rack moved one below center for about 35-40 minutes. Invert to cool, I usually do this on an old glass soda bottle, if a round angel food pan.
After cool loosen from pan on sides with a knife, then turn out onto plate.
Serve with whipped cream and berries or use in another recipe that calls for angel food cake.
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