This Gluten Free Angel Food Cake is the perfect light and refreshing dessert.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Keyword: Gluten Free
Servings: 16
Author: Healthy Cooking June/July 2010
Cost: $8
Equipment
1 Bundt Pan
Ingredients
1-1/2cupsegg whites (about 10)
3/4cupplus 1/2 cup sugardivided
1/4cupcornstarch
1/4cupwhite rice flour
1/4cuptapioca flour
1/4cuppotato starch
1-1/2teaspoonscream of tartar
3/4teaspoonsalt
3/4teaspoonvanilla extract
3cupsAssorted fresh fruit
Instructions
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside.
Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently 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 at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.