G.F. Angel Food Cake
1 1/2 c powered sugar
1 c Bob’s Red Mill 1:1 gluten free flour
1 1/2 c egg whites (about 12 eggs)
1 1/2 tsp cream of tarter
1 c white granulated sugar
1 1/2 tsp vanilla
1/2 tsp almond extract
1/4 tsp salt
Preheat the oven to 350°
In a medium bowl, mix powdered sugar and Bob’s Red Mill 1:1 gluten free flour
With an electric mixer, beat the egg whites and cream of tartar on medium to medium high speed until foamy
Beat in granulated sugar on high speed, 2 tablespoons at a time
Add vanilla, almond extract and salt with the last addition of sugar
Continue beating until stiff and glossy and stiff peaks are formed
Put the electric mixer away- the rest must be done by hand
Gradually fold in the powdered sugar and flour mixture into the meringue mixture
Continue this just until combined. Do not over fold.
Pour the batter into an ungreased angel food cake pan
Gently cut through the batter with a butter knife to remove air holes
Bake in 350° oven until the top of the cake becomes brown and starts to crack. Approximately 30 to 35 minutes
Invert the pan onto a bottle or funnel until the cake is cool. Remove from the pan. Place on a serving plate.
Serve with a simple vanilla glaze, fruit, and/or whipped cream
Tips:
-Be sure not to get any egg yolk in the egg white (meringue) mixture. Even a tiny bit of fat from the yolk can cause the whites not to fluff up.
-Do not under beat when trying to achieve the stiff peak stage but also do not over beat when incororating the flour mixture into the meringue mixture.
-Once the meringue and flour mixture are incorporated it needs to be baked in oven right away. A “gummie” consistency can occur if you allow the cake to sit on the counter waiting for the oven to preheat.
-Inverting the pan is an important step and not to be skipped. This allows the cake to keep its airy, fluffy texture. One of my test cakes totally sunk in when I did not invert it.
