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Gluten-Free Angel Food Cake

After you prepare this gluten-free angel food cake, you may want to add a gluten-free glaze frosting. Just pour the glaze over the cake. The glaze consistency should be fairly thin so it runs down evenly over the sides of the cake. You may need to use a spatula to spread the glaze evenly over the top.

Preparation time: 30 minutes

Cooking time: 55 minutes

Yield: 10 servings

1/4 cup (29 grams) tapioca flour

1/4 cup (40 grams) potato starch

3 tablespoons (29 grams) sweet rice flour

2 tablespoons (16 grams) cornstarch

1/2 teaspoon xanthan gum

1 cup plus 1/3 cup granulated sugar

3 tablespoons powdered sugar

13 egg whites, room temperature

1/4 teaspoon cream of tartar

1/8 teaspoon salt

2 teaspoons vanilla

2 teaspoons grated lemon rind

  1. Preheat the oven to 325 degrees F.

  2. In a medium bowl, combine the tapioca starch, potato starch, sweet rice flour, cornstarch, xanthan gum, 1/3 cup granulated sugar, and powdered sugar.

    Mix well and set aside.

  3. In a large mixer bowl, combine the egg whites, cream of tartar, and salt. Start beating at low speed until foamy and then turn the mixer to high speed.

  4. Gradually beat in 1 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form.

  5. Beat in the vanilla and lemon rind.

  6. Carefully fold in half the flour mixture, trying to keep as much volume as possible. Then fold in the remaining flour mixture.

  7. Spoon the batter onto an ungreased 10-inch tube pan with a removable bottom.

  8. Bake for 50 to 60 minutes, or until the cake is golden-brown and it springs back when lightly touched with a finger.

  9. Cool the cake upside down on a wire rack.

    An angel food cake is cooled upside down because its structure is so delicate that it must be “stretched” as it cools so it doesn’t collapse.

  10. To serve, run a sharp knife around the sides of the pan, both the outside and around the inner tube. Remove the outside ring of the pan. Then cut along the bottom of the pan, underneath the cake, and remove the cake.

    Store the cake covered at room temperature.

Per serving: Calories 158 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 30mg; Carbohydrate 39g; Dietary Fiber 0g; Protein 0g.

Eggs separate more easily when they’re cold, so separate the eggs right out of the fridge. Then let the eggs stand at room temperature for 30 to 45 minutes so they warm up before you start beating.

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