I love watching the show British Bake Off. I have watched every season multiple times (Except the last one which I just finished, but will rewatch soon.) The show always gives me ideas and makes me think, I can do that! It also make me think, I can’t do that! When they made Angel Food Cake for the technical I thought…that seems like it would be easy to make gluten-free.
I like to make this cake at least once a month. I use boxed egg whites I buy at Aldi. Each box I can make an Angel Food Cake and a batch of Chewy Chocolate Meringue Cookies.
There are a few tricks to this recipe. First, the egg whites need to be at room temperature. Second DO NOT grease the tube pan! Third cool the cake upside down on a rack in the pan. I now have two tube pans because I kept forgetting and spraying the pan! Now I just get the second one out and use it.
I don’t decorate this cake. Because decorating is not my strength in the kitchen. I eat it with some berries and sometimes with a scoop of SoDelicious CocoWhip. I hope you enjoy this cake as much as I do.
Angel Food Cake
Ingredients
- 1 1/2 cups egg whites (room temperature)
- 1/2 cup sweet rice flour
- 1/4 cup tapioca starch
- 3 tablespoons corn starch
- 3/4 cup powdered sugar
- 3/4 cup granulated sugar
- 1 1/2 teaspoon cream of tartar
- 1 tablespoon vanilla
Instructions
- Preheat oven to 350 degrees.
- In the food processor pulse together rice flour, tapioca starch, corn starch and powder sugar. Process for at least 30 seconds and sift into a bowl.
- Place the granulated sugar into the food processor and pulse a few times.
- Pour egg whites into mixer bowl and add the cream of tartar. Mix with the whisk attachment at a medium speed until bubbles form. (Only a few seconds)
- Add the vanilla, and increase the speed to high. Start adding the pulsed granulated sugar a spoonful at a time. Continue to whip on high speed until stiff peaks.
- Fold in the flour/powder sugar mixture.
- Pour into an uncreased tube pan.
- Bake for 45 minutes.
- Remove from the oven and immediately turn upside down in pan on a cooking rack.
- Once completely cool use a spatula to help remove the cake from the pan.
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Angel Food Cake
Ingredients
- 1 1/2 cups egg whites (room temperature)
- 1/2 cup sweet rice flour
- 1/4 cup tapioca starch
- 3 tablespoons corn starch
- 3/4 cup powdered sugar
- 3/4 cup granulated sugar
- 1 1/2 teaspoon cream of tartar
- 1 tablespoon vanilla
Instructions
- Preheat oven to 350 degrees.
- In the food processor pulse together rice flour, tapioca starch, corn starch and powder sugar. Process for at least 30 seconds and sift into a bowl.
- Place the granulated sugar into the food processor and pulse a few times.
- Pour egg whites into mixer bowl and add the cream of tartar. Mix with the whisk attachment at a medium speed until bubbles form. (Only a few seconds)
- Add the vanilla, and increase the speed to high. Start adding the pulsed granulated sugar a spoonful at a time. Continue to whip on high speed until stiff peaks.
- Fold in the flour/powder sugar mixture.
- Pour into an uncreased tube pan.
- Bake for 45 minutes.
- Remove from the oven and immediately turn upside down in pan on a cooking rack.
- Once completely cool use a spatula to help remove the cake from the pan.
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