Gluten Free Angel Food Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
13 large Egg white, fresh 0.75 cup Bob's Red Mill Gluten Free All Purpose GF Baking Flour (by SUN_CLAY) 4 tbsp Argo Cornstarch .75 cup, unsifted Powdered Sugar .875 cup Granulated Sugar .25 tsp Salt 1.5 tsp Cream Of Tartar 3 tsp Vanilla extract, imitation, alcohol .25 tsp Almond Extract (by CRANKYGIRL)
1.Separate eggs and allow egg whites to come to room temperature for 30 minutes.
2, Preheat oven to 350.
3. Sift or whisk together the flour, cornstarch and powdered sugar. Set aside.
4. Place the eggs whites in the bowl of a stand mixer. Beat on high until they begin to foam. Add salt and cream of tartar. Continue beating.
5. While still beating, add vanilla and almond extracts.
6. Continue beating while adding the granulated sugar a tablespoon at a time. Continue beating on high until stiff peaks form. Remove bowl from the stand mixer.
7. With a rubber spatula, very gently fold in the dry ingredients 1/3 at a time. Do this as carefully and gently as possible so that the egg whites don't deflate.
8. Scoop or pour the batter into an ungreased 10"angel food cake pan. Bake for 35 minutes at 350 degrees.
9. When you remove the cake from the oven, immediately turn it upside down on a cooling rack. It will remain in the pan. Leave it like that until completely cooled. When cool, run a thin knife around the outside of the cake to loosen it from the pan. Gently place the cake on a plate or cake stand. May be served with berries and whipped topping or other desired toppings. Toppings are not included in the nutritional information.
Serving Size: 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user SONSHINE2402.
2, Preheat oven to 350.
3. Sift or whisk together the flour, cornstarch and powdered sugar. Set aside.
4. Place the eggs whites in the bowl of a stand mixer. Beat on high until they begin to foam. Add salt and cream of tartar. Continue beating.
5. While still beating, add vanilla and almond extracts.
6. Continue beating while adding the granulated sugar a tablespoon at a time. Continue beating on high until stiff peaks form. Remove bowl from the stand mixer.
7. With a rubber spatula, very gently fold in the dry ingredients 1/3 at a time. Do this as carefully and gently as possible so that the egg whites don't deflate.
8. Scoop or pour the batter into an ungreased 10"angel food cake pan. Bake for 35 minutes at 350 degrees.
9. When you remove the cake from the oven, immediately turn it upside down on a cooling rack. It will remain in the pan. Leave it like that until completely cooled. When cool, run a thin knife around the outside of the cake to loosen it from the pan. Gently place the cake on a plate or cake stand. May be served with berries and whipped topping or other desired toppings. Toppings are not included in the nutritional information.
Serving Size: 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user SONSHINE2402.
Nutritional Info Amount Per Serving
- Calories: 141.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 108.4 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 0.8 g
- Protein: 4.7 g
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