jansrecipebook.com

Today is my boyfriends birthday and his favorite cake is angel food cake. I have created one that is gluten free, dairy free and soy free but I do use sugar. However the sugar I use is raw sugar which I grind to a very fine powder.
This cake is a very light airy cake which I like to smother in smashed fresh fruit like strawberries or blue berries. I'm glad he likes my Angel Food Cake and since its gluten, soy, dairy free I can enjoy a piece with him. .....and for all of you viewers here is my recipe. I hope you all enjoy it.....Tastefully gluten free, Jan

Angel Food Cake
Ingredients:
1 ½ cups egg whites (about 11)
Sugars divided as follows: ¾ cup raw sugar finely ground ½ cup raw sugar finely ground
¼ cup corn starch
¼ cup white rice flour
½ cup tapioca flour
1 ½ tsp cream of tartar
¾ tsp salt
¾ tsp vanilla
Instructions:
Preheat oven to 350*
Place egg whites in a tall sided large bowl for 30 minutes at room temperature
In one bowl sift together (preferably 3 times sifted) the ¾ cup sugar, cornstarch and flours set aside
Now add the cream of tartar, salt and vanilla to the egg whites and beat on a medium speed until there are soft peaks
Gradually add the ½ cup of sugar two tablespoons at a time until you achieve stiff peaks
Gradually (about ½ cup at a time) fold in the flour mixture
Gently spoon into ungreased tube pan
With a knife gently cut thru to remove air pockets
Bake on the lowest oven rack for 45 to 50 minutes or until lightly browned and top looks dry
Immediately invert pan and cool completely (about 1 hour)
Run a knife down edge and center to remove from pan
Serve plain or dressed with fresh fruit toppings

Tip: if you don’t have the feet on your tube pan to let it cool upside down just put the cone center upside down on a wine bottle make sure the bottle isn’t empty to keep it from toppling over