Gluten-Free Angel Food Cake
Today we had a farmers market at work and they were selling strawberries. When I saw the strawberries I was instantly in the mood for Strawberry Shortcake. As soon as I got home i got into the Internet to search for Angel Food Cake. After looking at several recipes I went with the one below. I pulled this recipe from a Gluten-Free website called "My Wheat's End". How clever is that blog title?
http://mywheatsend.blogspot.com/2007/05/gluten-free-angel-food-cake.html
Here is the excerpt from this blog...
This is a really special angel-food cake, perfect for the coming berry and fruit season. Tetra-pak egg whites make this easy and don’t leave you with a dozen lonely egg yolks yearning to be made into pudding.
2/3 cup sweet rice flour
1/3 cup potato starch flour
1/4 cup tapioca starch flour
3/4 cup sugar
1/4 tsp salt
1/4 tsp xanthan gum
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12 egg whites (I used egg beaters where 3 tbsp is equivalent to 1 egg white)
1 1/2 tsp cream of tartar
1 tsp vanilla
1 tsp almond extract
3/4 cup sugar
Combine flours, 3/4 sugar, salt, and xanthan gum. Beat egg whites with cream of tartar, vanilla and almond extract until quite stiff. While beating, gradually add remaining 3/4 cup sugar and beat until stiff peaks form. Fold in flour mixture by hand. Pour batter into an ungreased tube pan. Gently cut through the batter with a knife to break air bubbles.
Bake at 350F for 35 to 40 minutes. Invert immediately on the top of a bottle. Allow to cool completely before turning out.
I did not invert...
