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Gluten Free Angel Food Cake




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1 ½ c. egg whites (10 – 12 large)
1 ½ c. powdered sugar
½ c. potato starch
½ c. corn starch
1 ½ tsp. cream of tartar
1 tsp. vanilla
1 c. granulated sugar
1 tsp. lemon zest or almond flavoring (optional)

Recipe



Let egg whites sit in a large mixing bowl until room temperature.

Thoroughly sift together the powdered sugar and starches, sifting 2 or 3 times.

Add cream of tartar and vanilla to egg whites.

Beat until soft peaks form, then slowly add sugar (2 – 3 Tbs. at a time) and continue beating until stiff peaks form.

Fold dry ingredients into the egg whites, ½ cup at a time.

Pour into an ungreased 10-inch tube pan.

Use a knife to gently cut through the batter to release any large air pockets.

Bake on the lowest rack of a 350° oven for 40 – 45 minutes, or until the top springs back when touched.

Remove cake from oven and turn upside down, in pan, to cool.

Cool completely, then loosen cake from the sides of the pan.

Remove from pan and serve.