Summer Hygge

It is finally feeling like summer. As I plant more seeds and thin out the rouge dill/fennel/borage/mustard/cilantro I am adding some minutes of self care and hygge to today’s gardening. I’m hygging in the shade with some coffee cake, coffee, beach playlist, and flowers thinned from the garden.

I enjoyed my winter holiday hygge challenge and have been tying to make my breaks a little more special.


Angel Food Cake (Gluten-free, Dairy-Free, Soy-Free, Nut-free, Nightshade-Free)

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

  • Servings: 1 cake
  • Difficulty: easy-moderate
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  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. Place the granulated sugar into the food processor and pulse a few times.
  4. 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)
  5. 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.
  6. Fold in the flour/powder sugar mixture.
  7. Pour into an uncreased tube pan.
  8. Bake for 45 minutes.
  9. Remove from the oven and immediately turn upside down in pan on a cooking rack.
  10. Once completely cool use a spatula to help remove the cake from the pan.