Can you believe it? Did you ever think such a thing existed?
It does!
You have play it a little during the baking but it’s glorious and it tastes exactly like a regular angel food cake. How do I know this for sure? I did not tell my husband it was gluten free and he didn’t say a word but ate nearly the entire cake.
Angel food cake is one of his all time favorites and he has a VERY sensitive pallet. He notices everything I put into things, every little change, everything. But he didn’t notice the lack of gluten.
YAY!!!
My sister in law, Amanda who helped me with the Great Cupcake Baking Extravaganza this summer and came up with the recipe for the White Chocolate, Raspberry and Coconut Cupcakes told me about the idea of doing a gluten free angel food cake and that the one she tried was really good. Since Amanda has such fabulous taste I knew I needed to give it a go.
But I had to use a different recipe due to the altitude that I am at. I tried Amanda’s recipe and the whole thing was a big fluffy failure. So then I looked up a high altitude recipe and it’s golden.
Ingredients
3/4 cup sugar
1 cup potato starch/flour
1 teaspoon xanthan gum
12 egg whites (1.5 cups) NOTE: you can buy a carton of Just Whites at the store!
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
Preparation Instructions
1. In a medium size mixing bowl, combine the 3/4 cup sugar, potato starch and xanthan gum.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until soft peaks form, then add the cream of tarter, salt and vanilla extract. Continue beating until stiff peaks form.
3. Remove the bowl from the mixer and sprinkle the potato starch mixture 1/3 at a time until it is all mixed in, gently fold into the whites with a large spatula.
4. Pour into an ungreased tube pan and then use the spatula to remove any air bubbles and smooth it out.
5. Bake at 350˙ for about 20 minutes and then reduce the oven temperature to 325˙ and continue baking another 30 minutes or until golden brown on top and springs back when you push on it lightly.*
6. Remove from oven and immediately invert the pan over a bottle so it doesn’t deflate (I keep an old wine bottle around just for this purpose) and allow to cool to room temperature.
7. Once cool, run a knife around the edge of the pan and then gently turn the cake out onto a serving dish.
8. Serve with fresh strawberries and whip cream or if fresh are not available, I like to use frozen, thawed of course, with a sprinkle of sugar on them.
*Note: I am at over 7000 feet and the recipe I found just baked hers a 350˙ the whole time but she didn’t say what altitude she was at so if you are at a lower altitude keep an eye on it during the baking and if it doesn’t rise up a ton above the pan you’ll likely be fine.
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