1-1/2 cups large egg whites (about 10)
3/4 cup plus 1/2 cup sugar, divided
3/4 cup gluten-free all-purpose baking flour (without xanthan gum)
1/4 cup cornstarch
1-1/2 teaspoons cream of tartar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Whipped cream and mixed fresh berries, optional
1Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, flour and cornstarch together twice; set aside.
2Add cream of tartar, salt, vanilla extract and almond extract to egg whites; beat on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture.
3Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack until lightly browned and entire top appears dry, 35 to 40 minutes. Immediately invert pan; cool completely, about 1 hour.
4Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with dollops of whipped cream and berries, if desired.
Total Time
Prep: 15 Min. Bake: 35 Min. + Cooling
Yield
16 Servings
Our gluten-free angel food cake mimics the original, with a quick gluten-free flour swap to make it happen.
Nutrition Facts
1 slice: 104 calories, 0 fat (0 saturated fat), 0 cholesterol, 149mg sodium, 23g carbohydrate (16g sugars, 0 fiber), 3g protein.