Gluten Free Angel Food Cake


Gluten Free Angel Food Cake
Serves: 12
  1. Move oven rack to lowest position and remove any extra racks.
  2. Preheat oven to 350°F.
  3. In a medium bowl, stir together Gluten Free Baking Flour Blend, and ¾ cup sugar. Set aside.
  4. In a large, clean, dry, mixing bowl add egg whites, cream of tartar, and salt. Using an electric mixer on medium speed, beat mixture until foamy, about 2 minutes.
  5. Increase mixer speed to High and continue beating egg mixture until it doubles in volume and slightly thickens, about 2 minutes.
  6. Beat in remaining ¾ cup sugar in spoonful increments.
  7. With the last addition of sugar, add in vanilla extract. Continue beating on High speed until stiff peaks form. Do not under beat.
  8. Sprinkle flour mixture ¼ cup at a time onto egg white mixture and carefully fold in the flour using a rubber spatula. Repeat until all of the flour is incorporated.
  9. Spoon batter into an ungreased Angel Food Cake pan. Cut through batter with a knife to remove large air bubbles.
  10. Bake 40-45 minutes, or until the top springs back when lightly touched and is a deep, golden brown. Do not under bake.
  11. Immediately turn pan upside down, balancing over a neck of a heatproof bottle or funnel until cake is completely cool, about 2 hours.
  12. Run knife along edge of pan to loosen the cake. Turn cake out onto serving platter. Use a long serrated knife to cute cake.
- Approximately 10-12 large eggs are needed to produce 1 ⅔ cup Egg whites.
- Do not grease the pan before use