Angel Food Cake

Angel Food Cake

Preheat oven

to 350 degrees (325 degrees for dark colored pans). Set the oven rack to lowest position in the oven.

You will need:

1 ¼ cups of the flour mix 13 extra-large room temperature egg whites or use liquid egg whites equal to 14 liquid whites. ¼ tsp. salt 1 ½ cups of sugar (split in two) 1 ½ tsp. cream of tartar A very large glass or metal bowl Angel food cake pan A large skinny-necked bottle (wine bottles usually work)

In a small bowl

, whisk together 1 ¼ cups of the flour mix, salt and ¾ cup of sugar. Set aside.

Prepare

your room temperature egg whites in a glass or metal bowl. Start whipping the egg whites with an electric mixer until the eggs look foamy. Add the cream of tartar and continue to whip the egg whites until soft peaks form. Slowly add ¾ cup of sugar into the eggs and beat until stiff peaks form.

Gently fold

the flour and sugar mixture into the egg whites using a whisk or a thin spatula. Do not stir or beat! You want to keep the air in the eggs as much as possible. Use a very gentle up-and-over motion. Move your arm and hand like a Ferris wheel.

Pour

your batter into the angel food cake pan. Even out the top and then run a knife around the middle of the batter to avoid any air pockets.

Bake

for 35 minutes. At this point, tear off a sheet of foil, quickly open the oven door and lay the foil on top of the cake. Close the oven door and let it bake for 20 minutes longer.

Take out of the oven

, remove the foil and turn upside-down onto a bottle right away. The cake must hang upside-down as it cools for 2 hours. Prepare a cake plate, cut around the rim of the cake to loosen it and it should fall out when turned onto the plate. Keep very loosely covered for the next few hours. Gluten-free products can experience condensation, so avoid storing in air tight containers. The refrigerator is a great place for your loosely covered cake.

Tips

Ingredients: Sweet rice flour, tapioca starches, potato starch, powdered vanilla, xanthan gum, guar gum.

: Angel food cakes can be difficult to make. The secret to a successful angel food cake is follow directions exactly as written, airy eggs, even oven temperature and hanging the cake upside-down right away.