Gluten-Free Angel Food Cake

• Vegetarian

• Refrigerated

  • 1 1/2 cups Egg whites

• Pasta & Grains

  • 1/4 tsp Almond extract or fiori di sicilia

• Baking & Spices

  • 1 5/8 cup Baker s special sugar or superfine sugar
  • 1/4 cup Cornstarch
  • 1 1/2 tsp Cream of tartar
  • 3/4 cup King arthur multi-purpose flour, Gluten-Free
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

Found on kingarthurflour.com

Description

Ingredients

• 3/4 cup King Arthur Gluten-Free Multi-Purpose Flour or ¾ cup + 2 tablespoons brown rice flour blend*
• 3/4 cup Bakers Special Sugar** or superfine sugar
• 1/4 cup cornstarch
• 1 1/2 cups egg whites (10 to 11 large eggs, separated, yolks discarded or reserved for another use)
• 1/4 teaspoon salt
• 1 ½ teaspoons cream of tartar
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract or Fiori di Sicilia, optional
• 3/4 cup + 2 tablespoons Bakers Special Sugar** or superfine sugar
• **Can you substitute regular granulated sugar? Yes; itll take much longer for the egg whites to attain their require volume, and the cakes texture wont be as fine. See tip at right for more information.

Directions

• Preheat the oven to 350°F and place the oven rack in its lowest position. Whisk together and then sift the flour, cornstarch, and 3/4 cup sugar. Set aside. In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy. Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened. Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks. Gently fold in the sifted flour/sugar blend ¼ cup at a time, just until incorporated. Spoon the batter into an ungreased 10 round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles. Bake the cake until its a deep golden brown, and the top springs back when pressed lightly, about 45 minutes. Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours. Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate. Cut the cake with a serrated knife or angel food cake comb. If its difficult to cut, wet the knife and wipe it clean between slices. Serve with whipped cream and fruit. Wrap any leftovers airtight, and store at room temperature. Yield: one 10 cake, about 12 to 16 servings. *Make your own blend Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer. The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour. Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; itll make your baked goods grittier (unless you manage to find a finely ground version). Daffodil Cake: Make the cake batter as directed above, reserving 5 of the egg yolks. In a separate bowl, beat the yolks until light yellow and thick, about 3 minutes. Add 2 tablespoons Bakers Special or superfine sugar, and beat for 2 minutes. Fold in 2 teaspoons lemon zest. Fold the yolk mixture into half the white batter. Spoon the white and yellow batters alternately into the pan. Gently pass a thin spatula or knife through the batter in the pan to create a marbled effect. Bake as directed above. Serve with lemon curd and whipped cream.

Nutrition