Who doesn’t love a really soft and moist angel food cake?  I know they are one of my favorite cakes out there.  There is a local bakery that makes one amazing angel food cake that is to die for, but they don’t make them gluten free.  Let me tell you, it was a sad day when I realized I had celiac disease and had to go gluten-free.  Bye Bye lovely, sweet and yummy pastries, hello icky cardboard gluten-free food.  That was of course until I learned how to properly bake gluten-free!  You will have to try out this recipe and let me know how it turned out.

Ingredients:

10-11 Organic Free-Range Egg Whites (Room Temperature)

3/4 Cup Organic Cane Sugar (Plus another 1/2 Cup)  = 1 1/4 Cup

2 Cups Jovial Gluten Free Pastry Flour

1 1/2 Tsp Cream of Tarter

1/2 Tsp Pink Himalayan Salt

1 Tsp Simply Organic Lemon Flavor

 

Directions:

  • Pre-Heat oven 350*F.
  • Grease/Oil 10″(inch) Angel Food Cake pan with coconut oil (or oil of choice).
  • In a large bowl, carefully divide egg whites into bowl (putting yolks into another bowl -not to be used in this recipe).
  • Let the egg whites set for 20-30 minutes while you continue prepping the other ingredients.
  • In a small bowl, combine 3/4 cup of sugar and flour, making sure to mix well.
  • After egg whites have sat for 20-30 min, add cream of tarter, salt and lemon flavor to eggs.
  • Using an electric mixer, beat eggs mixture on medium speed until soft peaks form.
  • Continue beating while you gradually add the 1/2 cup of sugar 2 tablespoons at a time and beat until stiff peaks form.
  • With a rubber spatula, fold in the flour and sugar mixture to the egg mixture and fold until well mixed (be careful not to over mix – it won’t rise as well).
  • Pour batter into the greased cake pan and place in the oven. 
  • Make sure to place on lowest oven rack.
  • Bake for 40-45 minutes or until top is a light brown and dry (use a toothpick and insert into middle, if it comes out clean it is cooked).
  • Take out of oven and immediately place upside down on a cooling rack.
  • Allow to cool for 45 minutes to an hour.
  • Once cool, use a butter knife and slide around the outside edge of the cake to loosen the cake from the sides until the cake comes out.
  • Cut, Serve and Enjoy!

 

(This Cake was baked in a Bundt Pan)

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