1 C of GF flour (1/4 cup millet , 1/4 cup tapioca, 1/4 cup white rice & 1/4 cup sweet rice flour)
1 teaspoon xanthan gum
12 egg whites, room temperature (to maximize volume of egg whites)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 Tablespoon vanilla
1 1/2 cups granulated sugar
Instructions
Preheat oven to 325 degrees. Separate egg whites in a stainless
steel bowl and let them come to room temperature. In a separate
medium bowl, sift gluten free flour, salt, xanthan gum, and 3/4 cup
of sugar.
Beat the egg whites until foamy. Add the cream of tartar. Beat
until the egg whites form soft peaks. Beat in the other reserved
3/4 cup of sugar about 3 Tablespoons at a time. Beat until stiff
peaks form. Slowly fold in flour mixture about 1/4 cup at a time.
Once the flour mixture is combined, fold in the vanilla. Slowly
pour the batter into a tube pan (preferably one where the inside
lifts out) and spread the batter evenly. Run a knife through the
cake to eliminate any air bubbles.
Bake for 50-55 minutes until top is golden and sides begin to pull
away. Cool for 10 minutes. Run the edges of a knife along the pan
and pull out the insert to the tube pan.
Serving
Suggestions
Run a knife along the bottom of the insert and invert onto a cake plate. Serve with topping of choice! Ex. whipped cream and berries w/glaze.
Originally Submitted
3/11/2012
0 Out of 5 from
0 reviews
You can add this Gluten Free Angel Food Cake recipe to your own private DesktopCookbook.
