Saturday, March 22, 2008

Gluten Free Angel Food Cake



GF Angel Food Cake with Fresh Strawberries and Whipped Cream


This recipe comes from Zanna through the SillyYaks Yahoo Group. Tomorrow is Easter and we are making the dessert for a family party. I wanted to make something everyone could eat and enjoy. I stole a taste tonight, it has excellent flavor and texture. I didn't have an angel food cake pan so I used 2 loaf pans and it came out great.

1/3 c. white rice flour

1/3 c. cornstarch

1/3 c. powdered sugar

3/4 c. granulated sugar

12 large eggs whites

2 T. water

1/2 tsp. salt

1 1/4 tsp. cream of tartar

1 tsp. vanilla

1 tsp. almond extract

Separate 12 cold eggs. Make sure you get NO yolks in the whites. Let egg whites warm to room temperature. Use a glass or stainless steel bowl.

Preheat oven to 350. Do NOT grease the angel food pan.

Sift together the flour, and cornstarch. In the bowl of your mixer, whip the egg whites, water, salt, and cream of tartar until soft peaks form. About 8 minutes. Slowly add sugars till mixed through-about another 3 minutes or until medium peaks form. Add extracts. Remove from mixer. Add flour one tablespoon at a time. I sprinkled one T at a time over the top and folded it in carefully until all flour was mixed. Pour into angel food pan.Bake for 30-35 minutes. Reverse immediately on top of a bottle or I used 2 cans around the outer rim of the pan. Let cake cool upside down. If you remove it too early the cake will fall a bit and won't be as tall. When cool, run knife around each edge, push the center out and remove the top.


1 comment:

crockpotlady said...

oh my.
this looks divine.

xox
steph