Wednesday, February 29, 2012
Gluten Free Angel Food Cake
This is a small version of an angel food cake with a pretty good flavor. Don't leave out the lemon peel. Keep tighty covered as it is not so good as it begins to dry out. This was enough cake for the two of us and worked well with strawberries and whipped cream. Double it for a larger cake.
7 farm fresh, free range, organic egg whtes (3/4 cup-be sure to measure)
1/2 cup powdered sugar
1/4 cup potato starch flour
1/4 cup cornstarch or arrowroot
1/3 cup granulated sugar
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon dried lemon peel.
Preheat the oven to 375 degrees
Set the egg whtes aside to bring to room temperature.
Sift together into a small bowl the powdered sugar, flour, and cornstarch/arrowroot. The sifting is essential in this recipe. Measure the granulated sugar to have handy.
In a large glass or metal (not plastic) mixing bowl, place egg whites, cream of tartar, sal, and lemon peel. With mixer at high, beat until the mixture is well blended. Continue to bat while adding the granulated sugar a tablespoon at a time. Beat just until sugar is dissolved and whites form stiff peaks (stand straight up when lifting with spoon).
With a rubber spatuala, gently fold in the flour and powdered sugar mixture about one-fourth at a time, folding just enough so the flour disappears. Spoon gently into angel food cake pan and bake for 20-25 minutes until the top springs back after touched. Invert and cool. Run a knife around the outside of the pan to release. Lift cake out of pan with bottom of pan. Run knife around the base of the pan to release the cake and invert onto plate. Best served immediately.