Gluten-Free Angel Food Cake

Name: Gluten-Free Angel Food Cake
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters cornstarch; 2 teaspoons cream of tartar; 394 milliliters egg whites (about 11), room temperature; 355 milliliters Betty All-Purpose Gluten Free Rice Flour Blend; 1 teaspoons salt; 355 milliliters sugar; 1 teaspoon gluten-free vanilla; 1 teaspoon xanthan gum

Gluten-Free Angel Food Cake is a gluten free, dairy free, and vegetarian dessert. This recipe makes 16 servings with 150 calories, 4g of protein, and 0g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. It will be a hit at your Mother's Day event. Head to the store and pick up sugar, salt, egg whites, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours and 10 minutes.

Instructions

Heat oven to 350°F. Move oven rack to lowest position (remove other racks).

Equipment you will use

Oven

In medium bowl, stir together flour blend, 3/4 cup of the sugar, the cornstarch and xanthan gum. Set aside.

Ingredients you will need

Flour Mix

Corn Starch

Sugar

Equipment you will use

Bowl

In large bowl, beat egg whites, cream of tartar and salt on medium speed of electric mixer with wire whip attachment until foamy. Increase speed to high, and beat until egg whites have doubled in volume and thickened, about 2 minutes. Beat in remaining 3/4 cup sugar, 2 tablespoons at a time, on high speed, adding vanilla with the last addition of sugar, until stiff and glossy meringue forms. Do not underbeat.

Ingredients you will need

Cream Of Tartar

Egg Whites

Vanilla

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Sprinkle sugar mixture, 1/4 cup at a time, over meringue, folding in just until sugar mixture disappears. (

Ingredients you will need

Sugar

Transfer egg white mixture to very large bowl, if necessary.) Spoon into ungreased 10-inch angel food (tube) cake pan. Gently tap pan on counter to remove large air bubbles.

Ingredients you will need

Egg Whites

Equipment you will use

Cake Form

Bowl

Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not underbake. Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours. Run knife or long metal spatula around edge of pan to loosen. Turn cake out onto serving platter. Use long, serrated knife to cut cake.

Equipment you will use

Serrated Knife