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Gluten-Free Angel Food Cake




Source of Recipe


Lori Bakes


Recipe Introduction


My daughter can't have gluten, and my husband is diabetic, so there are a lot of special recipes at our house. This cake is always on our family gathering table. —Anne Wiebe, Gladstone, Manitoba - © Taste of Home 2012


List of Ingredients




1-1/2 cups egg whites (about 10)
3/4 cup plus 1/2 cup sugar, divided
1/4 cup cornstarch
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1-1/2 teaspoons cream of tartar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
Assorted fresh fruit, optional

Recipe



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.

Yield: 16 servings.

Nutrition Facts: 1 slice (calculated without fruit) equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 149 mg sodium, 23 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.
© Taste of Home 2012