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An easy to prepare gluten-free version of the classic angel food cake. Serve this delicious cake with strawberries and whip cream, if desired.


3/4 cup + 2 tablespoons brown rice flour blend (recipe below)
1/4 cup cornstarch
3/4 cup icing sugar
1 1/2 cups egg whites
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup + 2 tablespoons berry sugar
1 teaspoon xanthan gum

Heat the oven to 350 degrees F. and place the oven rack in its lowest position.

Sift the gluten free flour, cornstarch, and icing sugar together three times. Set aside.

In the mixing bowl of your stand mixer, beat the egg whites, salt, and cream of tartar together until foamy. Add the extracts and gradually increase the speed of the mixer and beat until the egg whites have increased in volume, and soft peaks form.

Slowly beat in the berry sugar, about 2 tablespoons at a time, until all the sugar is incorporated. Increase the speed of the mixer and beat for 10 minutes.

Next, fold in the flour/sugar mixture 1/4 cup at a time, until incorporated. Do not over mix.

Spoon the batter into an ungreased 10 inch tube pan. Take a knife and remove any large air bubbles.

Bake at 350 degrees for about 50 minutes.

Remove from the oven and invert the pan, cool completely.

To remove from the pan run a knife around the edges of the cake and turn onto a plate.  Cake makes around 12 to 16 servings.

Brown Rice Flour Mix
1 1/2 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch

Whisk all the ingredients together and store in an airtight container in the fridge or freezer.